• 200g dried chickpeas (or 2 x 400g tins chickpeas, drained and rinsed) – dried chickpeas have a better taste and texture than tinned

If using dried chickpeas, soak them overnight, covered, in a pan of lukewarm water. The next morning, drain the water and cover with fresh water. Add ½ tsp salt and boil until soft (about 1½-2 hours). Drain and set aside.

  • 2 garlic cloves, crushed
  • Thumb-size piece fresh ginger, grated
  • 1 medium green chilli, finely chopped

Put the garlic, ginger and chilli in a small bowl and mix together into a coarse paste.

  • 3-4 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 tsp cumin seeds
  • 400g tin chopped tomato

Heat the olive oil in a large frying pan over a medium heat and fry the onion for 10-15 minutes until soft and starting to brown. Add the cumin seeds and the ginger, garlic and chilli paste, and cook for a few seconds. Add the tomatoes and stir for 2 minutes, adding salt to taste.

  • 1 level tsp ground turmeric
  • ¼ tsp chilli powder
  • 1 tsp garam masala
  • ½ tsp ground coriander
  • ½ tsp ground cumin

Add the turmeric, chilli powder, garam masala, ground coriander and ground cumin and stir well, then add the chickpeas and cook for 15 minutes.

  • Handful fresh coriander, chopped
  • Natural yogurt and lemon wedges to serve (vegan yoghurt for vegans)

Stir in the chopped coriander and serve with a dollop of yogurt and lemon wedges to squeeze over.