300g soak and cook chickpeas (or 3 cans)-1 onion-20g ginger-3 cloves garlic-2 tbsp sunflower oil-Chilli paste (Samba Oelek or Peperoncino)-1 tsp ground coriander-some cumin powder-400g diced tomatoes (can if using)-400g coconut milk-1 mango-100g spinach-Garam Masala for seasoning-salt-some cayenne pepper.

Dice the onion, fry in oil, add the finely chopped ginger and garlic and fry briefly. Add the spices. Add the drained chickpeas, tomatoes and coconut milk. Bring to the boil and simmer gently for about 10 minutes. Add the peeled and diced mango and spinach to the chickpeas. Bring to the boil and simmer for a few minutes. Season with salt, pepper and garam masala.