Spice Mix Ingredients: cumin seeds, garam masala (includes cardamom, fenugreek seeds, yellow mustard seeds, poppy seeds, ginger), turmeric, salt, paprika, coriander seeds, black pepper, mango powder, fenugreek leaves, cloves

Allergens: see ingredients in bold

Ingredients:

• 1 packet chickpea and potato spice blend (recipe card included)

• 2 tbsp vegetable oil

• 1 400g tin chickpeas, drained and rinsed

• 250g/1/2lb potatoes, peeled, cut into bite-sized pieces and parboiled

• 300ml/1/2pint ‘ secret sauce’

• Juice 1 lime or lemon

• 2 tbsp tomato puree

• Handful fresh coriander, chopped, to serve

Recipe:

1. Heat the oil in a heavy pan and add the spices. Fry until fragrant,

2. Add the ‘secret sauce’ and tomato puree and combine. Bring to the boil and simmer very gently for at least half an hour.

3. Add the chickpeas and potatoes and cook gently for half an hour. Add a little water if the consistency is too dry for you.

4. Add the lime or lemon juice to taste.

5. Serve with rice and the coriander stirred in.

Cook's Notes:

• Delicious served with mango chutney, and yoghurt mixed with a small amount of mint sauce.

• Obviously dried chickpeas will work beautifully (about 200g dried weight, soaked overnight then boiled and simmered till cooked).

• Leftovers make a lovely soup: roughly blend to get a coarse sauce, adding water and tomato puree to get the right consistency for you. Stir in some yoghurt if you want it slightly creamy.