This is one of my favourite comfort foods and can so easily be thrown together with the ingredients in your store cupboards. Chickpeas are an incredibly underrated food - a rich source of vitamins, minerals and fiber, and also protein, chickpeas are amazing for improving digestion and have a low glycemic index too.

Warming, filling and nourishing, it’s so simple to whip up and can be easily frozen – so you can save the leftovers. It also suits all dietary requirements being gluten-free and vegan, so it’s a great crown-pleaser too! Serve it up piping hot with some rice and lots of fresh coriander.

Ingredients

800g canned chickpeas (about 2 cans)

3 onions, finely chopped

3 garlic cloves

5cm piece of fresh ginger (or 1 tsp of ground ginger)

2-3 green or red chilies, roughly chopped (more if you like it spicy!)

1½ tbsp ghee (or you could use butter or coconut oil)

½ tsp ground coriander

½ tsp ground cumin

½ tsp chili powder

1 tsp turmeric

1 tsp garam masala

400g can chopped tomatoes (or 3 large fresh tomatoes)

juice of 1 lemon

½ small pack fresh coriander leaves, to serve

Method

1.     Drain the chickpeas and add these to a large pan with 400ml of water. Season with salt and pepper. Bring to the boil, then turn off the heat and put to one side to allow the chickpea flavour to infuse the water.

2.     Chop the onions finely (or throw them in a blender until roughly minced) with the garlic, ginger and green chilies. Melt the ghee / butter / coconut oil in a large saucepan, then add the onion mix with a pinch of salt. Simmer this on a low heat for 8-10 mins, until softened.

3.     Next stir in the spices and cook for 3 more mins, adding a splash of the chickpea water to stop them sticking to the bottom of the pan. Add the tomatoes and another splash of water and cook for 5 mins, squishing the tomatoes with a spoon as they soften.

4.     Then add in the chickpeas, along the water you cooked them in / where they have been infusing and simmer for about 10 minutes. Add some more salt and pepper (to taste) and then the lemon juice as well as splash of water if you like a runnier curry.

5.     Remove from the heat and serve over rice, or just on its own as a hearty stew, with lots of fresh coriander if possible.

P.s. why not save your chickpea water (aqua faba) and use it like you would egg whites? E.g. in cakes, meringues etc. It’s a great vegan egg alternative!