Malai Garbanzo Curry Rukmini Iyer’s Malai chickpea curry. Prep 15 min Cook 60 min Serves 4 generously

2 tbsp neutral oil 1 onion, peeled and roughly chopped 1 green pepper, stem, pith and seeds removed, flesh roughly chopped 250g chestnut mushrooms, roughly chopped 2 tsp ground cumin 1 heaped tsp ground coriander ½ tsp ground turmeric 1 tsp ground ginger 1 tsp crushed chillies, or to taste 1 tsp sea salt flakes 1 x 400g tin chickpeas, drained and rinsed 2 x 400g tins chopped tomatoes 150ml single cream

Heat the oven to 200C (180C fan)/390F/gas 6. Tip the oil, onion, pepper, mushrooms, spices and salt into a large roasting tin, toss to coat, then roast for 15 minutes.

Take the tin out of the oven, stir in the chickpeas, tomatoes and cream, and return to the oven for 40-45 minutes.

Remove and set aside to rest for five minutes, then taste and adjust the salt, if need be. Serve hot with flatbreads or rice.