Marrow and chickpeas cooked in yoghurt

Cooking vegetables in yoghurt is common all over Palestine but particularly characteristic in the north, due to the Syrian and Lebanese influence. Cooking things in a sauce of yoghurt (rather than, say, a tomato sauce) happens due to practical reasons – there is so much yoghurt around that it’s a building block of the traditional cuisine – but, also, because it’s such a good way to enrich a dish and make it luxurious. Here, for example, two thoroughly humble ingredients – chickpeas and marr