1. To smoke the yoghurt, place some aluminium foil in the bottom of a heavy based pot. Place the smoking chips on top of the foil. Line a colander (size that sits flush on the pot) with a piece of Chuxcloth. Place the yoghurt in the colander. Using a blowtorch, light the smoking chips, place the colander on top of the pot and wrap with cling film. Leave to infuse for 1 hour. Remove yoghurt from the pot and refrigerate until cold. Once cold add the dashi and the lemon juice and stir until the dashi is dissolved. Season to taste.
2. Soak the chick peas in cold water overnight. The next day, drain and place into a pot with 2lt of cold water. Bring to the boil, then simmer until tender. Once cooked, strain and place into a bowl and
toss with a splash of the extra virgin olive oil. Cover with cling film and keep aside.
3. Heat a medium saucepan over a med to high heat. Cook the leek, onion, extra virgin olive oil, garlic and thyme until completely soft and starting to caramelise. Add the chickpeas and the chicken stock. Cover with a lid and lower heat. Simmer gently for 30 minutes. Remove the lid, increase the heat and reduce down until the stock thickens. Remove from the heat and leave to cool for 10 minutes before serving.
4. To serve spoon yoghurt onto serving dish. Toss a small handful of shredded parsley through the chickpeas and season to taste. Spoon the braised chick peas over the yoghurt.
Serves 6 as a meze