Chana bhaja (spicy fried chickpeas with minted yogurt)

Heat the oil in a medium-sized pan; add the shallots. Fry over a medium heat for 5 minutes until just golden at the edges. Add the salt, chilli powder, green chilli (if using) and turmeric. Fry for 1 minute more, then add the tomato. Stir well and cover. Turn the heat to low; cook for 3-4 minutes until the tomato starts to break down.

Add the chickpeas and stir well. Cover and cook for a further 6-8 minutes until they soften. Meanwhile, prepare the yogurt. In a blender, whizz the herbs, lime juice and chilli (if using) until they form a purée. In a bowl, beat 1 heaped tsp of the purée into the yogurt and season with salt. You can add more purée to taste. (Unused purée will keep refrigerated in an airtight container for up to 5 days; try it drizzled over roasted vegetables or fish.)

Gently stir the coriander through the chickpeas and serve in bowls with basmati rice, if liked, a dollop of the mint yogurt and lime wedges to squeeze over.