Fry the mustard seeds in oil, on a medium heat until they start to pop.

Finely chop the onion, add to the mustard seeds and cook for 5 minutes.

Now peel the ginger and grate, finely dice the garlic and chilli.

Add to the onions and cook for a further 10 minutes.

Next add the spices and tomato paste and cook for 2 minutes, stirring regularly, taking care to not burn the spices.

Add 250ml water, bring to a gentle simmer and cook for half an hour.

Add 250g cooked chickpeas, cook for a final 5 minutes and you are ready to serve.