Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve, peel and thinly slice the onion.

Heat a drizzle of oil in a large saucepan on medium heat.

Once hot, add the onion and season with salt and pepper. Fry, stirring occasionally, until golden, 12-15 mins.

Meanwhile, drain and rinse the chickpeas in a sieve, then dry thoroughly with kitchen paper. 

Spread half the chickpeas onto a baking tray.

When the oven is hot, roast on the middle shelf of your oven until crispy, 18-20 mins. Turn halfway through.

Meanwhile, halve the tomatoes. Peel and grate the garlic (or use a garlic press).

When the onion has softened, stir in the tomatoes, garlic, three quarters of the North Indian style spice mix and half the ginger puree. Fry until fragrant, 1-2 mins.

Once fragrant, stir in the vegetable stock paste, water for the sauce (see pantry for amount) and remaining chickpeas.

Bring to a boil, then reduce the heat to medium-low. Pop a lid on and simmer until the sauce has thickened, 10-12 mins.

Meanwhile, in a small bowl, mix the yoghurt and remaining ginger puree.

Roughly chop the coriander (stalks and all).

When the chickpeas have 5 mins remaining, carefully remove from the oven, sprinkle over the remaining North Indian style spice mix and drizzle with oil.

Season with salt and pepper, then toss to coat and return to the oven for the remaining time.

Just before everything's ready, pop the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

Add the spinach to the curry a handful at a time until wilted and piping hot, 1-2 mins.

Stir in half the coriander, butter and sugar for the sauce (see pantry for both amounts) until the butter has melted. Season with salt and pepper.

Once cooked, drizzle the honey (see pantry for amount) over the roasted chickpeas.

Share the tomato curry between your bowls. Drizzle over the ginger yoghurt and sprinkle on the spiced chickpeas.

Sprinkle the remaining coriander and crispy onions over everything to finish.

Serve with the naan alongside for dipping.