Heat a drizzle of oil in a large pan and throw in the chopped onion and garlic. Leave to soften and brown but don’t forget to give it an occasional stir. Throw in the coriander, cumin and chilli powder and fry for a further 2 minutes (if you want a bit of extra heat you can throw in a fresh chopped chilli too).

Chop up the tomatoes into chunks, add to the pan and give everything a stir. Pour in a splash of water and leave to simmer for a couple of minutes. Meanwhile, crack open the tin of chickpeas and drain them with a colander.

Add the chickpeas to the curry along with salt and pepper. Turn down the heat, cover with a lid and leave to simmer for about 8 minutes. Serve with rice, flatbreads or poppadoms.