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'Zaika: Vegan recipes from India' by Romy Gill (Photography by Del Sneddon)

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Back home in India, I had always seen everyone soaking chickpeas or beans overnight and then cooking them. It wasn’t until I moved to the UK that I started to used tinned chickpeas, which do make life easier if you haven’t got time to prepare and cook the dried ones. I love this recipe so much that if I have any leftovers I make hummus with the chickpeas by adding lemon juice and tahini and blending them in a food processor.

SERVES 2

4 tsp rapeseed oil
1 tsp Panch phoron (see page 194)
2 tsp ground ginger
1 tsp grama masala
5 twp tomato puree
3 tsp dried fenugreek leaves
1 tsp salt
400g tin of chickpeas, rinsed and drained
Roti, rice or a slice of toasted bread to serve

Heat the oil in a pan over a medium heat, then add the panch photon and fry for 1 minute, until grants. Add the ground ginger, Kashmiri chilli powder, garam masala, tomato puree, dried fenugreek leaves, salt, 100ml water and mix well.

Add the chickpeas to the pan, then leave them to cook over a medium heat for 5 minutes. Stir occasionally and check they don’t stick to the pan.

Serve with roti, rice or toasted bread.