A simple dish with minimum preparation. Slow cooking in the oven helps develop the wonderful flavours.

Ingredients

  • 1 x 400g/14oz can chickpeas, drained
  • 5 garlic cloves, peeled, 4 left whole and 1 minced
  • 30g fresh ginger, peeled and finely sliced
  • 400g/14oz heirloom or regular cherry tomatoes
  • 2 mild red chillies, halved lengthways
  • 1 tbsp tomato purée
  • 1 tsp cumin seeds, roughly crushed with a pestle and mortar
  • ½ tsp ground turmeric
  • ½ tsp chilli flakes
  • 1 tsp chilli powder
  • 1 tsp caster sugar
  • 100ml/3¾fl oz olive oil
  • 1 tsp salt
  • 100g/3½oz vegan Greek-style yoghurt
  • 1 tbsp fresh mint leaves, finely chopped
  • 2 tbsp fresh coriander, finely chopped
  • 1 lime, juiced to get 1 tbsp, then cut into wedges to serve
  • Salt and pepper to taste

        Method

        1. Preheat the oven to 150°C/300°F/gas mark 2.
        2. Place the chickpeas, whole garlic cloves, ginger, tomatoes, chillies, tomato purée, spices, sugar, oil and 1 tsp of salt into a large sauté pan and mix everything together to combine.
        3. Cover with the lid or tinfoil, transfer to the oven and cook for 60 minutes, stirring halfway through, until softened and the tomatoes have broken down.
        4. Meanwhile, mix the yoghurt, mint, coriander, lime juice, crushed garlic and a large pinch of salt.
        5. Serve with the yoghurt and lime wedges at the side.

        Chef’s tip: This dish can be made ahead of time. Leftovers allow the flavours to develop further, making it perfect for a quick lunch with couscous.

        For more great ‘Main Meals’, click here.

        Recipe details

        Serves: 2 to 4

        Prep time: 0 hr

        15 mins

        Cook time: 1 hr

        00 mins

        More recipes

        • 4 August 2022

          Kale, Chestnut & Mushroom Pie

        • 30 September 2014

          Shrikhand (Creamy Saffron Yoghurt Dessert)