1In a saucepan, heat up the olive oil. Add the onions and gently saute until lightly golden, then add the chickpeas, saffron, rosemary, salt, garlic and freshly ground black pepper.
2Remove from the heat and with the back of a fork mash 1/3 of the chickpeas or to your desired texture. Return to the heat and add the water and cook for approximately 15 minutes.
3When its ready add natural yoghurt and stir.