Sev Tameta nu Shaak Inspired Tomato Curry

Meanwhile, drain and rinse the chickpeas in a sieve, then dry thoroughly with kitchen paper. 

Spread half the chickpeas onto a baking tray.

When the oven is hot, roast on the middle shelf of your oven until crispy, 18-20 mins. Turn halfway through.

Meanwhile, halve the tomatoes. Peel and grate the garlic (or use a garlic press).

When the onion has softened, stir in the tomatoes, garlic, three quarters of the North Indian style spice mix and half the ginger puree. Fry until fragrant, 1-2 mins.

Once fragrant, stir in the vegetable stock paste, water for the sauce (see pantry for amount) and remaining chickpeas.

Bring to a boil, then reduce the heat to medium-high. Pop a lid on and simmer until thickened, 10-12 mins.

Meanwhile, in a small bowl, mix the yoghurt and remaining ginger puree.

Roughly chop the coriander (stalks and all).

When the chickpeas have 5 mins remaining, carefully remove from the oven and sprinkle over the remaining North Indian style spice mix and drizzle with oil.

Season with salt and pepper, then toss to coat and return to the oven for the remaining time.

Just before everything's ready, pop the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

Add the spinach to the curry a handful at a time until wilted and piping hot, 1-2 mins.

Stir in half the coriander, butter and sugar for the sauce (see pantry for both amounts) until the butter has melted. Season with salt and pepper.

Once cooked, drizzle the honey (see pantry for amount) over the roasted chickpeas.