Swap out Greek yoghurt with a non-dairy alternative for a vegan meal, and serve with rice.

Recipe adapted from Ottolenghi Test Kitchen: Shelf Love (Ebury Press)

Method

• Preheat the oven to 150°C fan.
• Put the chickpeas, whole garlic cloves, ginger, tomatoes, chillies, tomato paste, spices, sugar, oil and 1 teaspoon of salt into a large sautee pan, for which you have a lid, and mix everything together to combine. Cover with the lid, transfer to the oven and cook for 75 minutes, stirring halfway through, until the aromatics have softened and the tomatoes have nicely broken down.
• Meanwhile, put the yoghurt, mint, fresh coriander, lime juice, crushed garlic and . teaspoon of salt into a food processor and blitz until smooth and the herbs are finely chopped.
• Serve directly from the pan, with the yoghurt and lime wedges alongside.

Make it your own

– The same amount of jarred butter beans would be great here!

– No Kashmiri chilli powder? Use an equal amount of paprika instead