Chickpea curry with red onion raita

Heat the oil in a large saucepan or sauté pan over a medium-high heat. Set aside 1/4 of the red onion for the raita, then thinly slice the rest and add to the pan with a pinch of salt. Fry for about 8 minutes, stirring regularly, until starting to take on some colour.

Add the garlic and ginger to the pan and fry for 2 more minutes, then add the turmeric and garam masala and cook for 1 minute, stirring regularly. Add the chopped tomatoes and fry for another 1 minute, then add the chickpeas and 300ml water. Bring to the boil, then simmer for 15 minutes, until the chickpeas are coated in a sauce. Squeeze in the juice of 1/4 lemon and take off the heat; stand for 5 minutes

As the curry is simmering, finely slice the reserved 1/4 red onion and put in a bowl with the lemon zest and a pinch of salt. Stir in the yogurt alternative. Serve the curry with the raita, coriander leaves and a pinch of chaat masala scattered over the top (if using) and flatbreads alongside, if liked.