- Place 2 Tbsp. of the oil in a skillet set over medium-high heat. Add chickpeas and spices and cook 2 minutes. Add the stock, bring to a simmer and cook until the stock has almost evaporated. Remove pan from heat.
- Set a small clean skillet over medium-high heat and add the remaining 2 tsp. oil. Add onions and cook until tender, about 4 to 5 minutes. Remove pan from heat.
- To serve, place chickpeas in a shallow, about 8" wide, bowl. Spoon and mound the yogurt in the centre of the bowl. Scatter the onion, pumpkin seeds and mint (or parsley) leaves on top and around the mound of yogurt. Drizzle yogurt with a little olive oil, sprinkle with a bit of cayenne pepper, and serve.
Note: To toast pumpkin seeds, place them in a non-stick skillet set over medium heat with 1/2 tsp. extra virgin olive oil. Cook and stir until lightly toasted, about 5 minutes.