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Red lentil, chickpea

Name: Red lentil, chickpea
Ingredients: 2 tsp cumin seed; large pinch chilli flakes; 1 tbsp olive oil; 1 red onion, chopped; 140 g red split lentils; 850 ml vegetable stock or water; 400 g can tomatoes, whole or chopped; 200 g can chickpeas or ½ a can, rinsed and drained (freeze leftovers); small bunch coriander, roughly chopped (save a few leaves, to serve); 4 tbsp 0% Greek yogurt, to serve