This spicy and fragrant curry feeds four with just three cans of chickpeas and a can of tomatoes, plus dried spices from the pantry. Instead of the fresh ginger, you can use ginger paste from a jar and if you've got any fresh veg that needs using up, just chuck it in. Serve with rice or, our personal favorite, poppadoms. Make sure you have a box of the dried thin, crispy flatbreads in stock which you can shallow fry when you want them.

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Get the recipe for chickpea curry here

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