Instructions

1. Finely chop the onion, garlic, ginger carrot and cauliflower.
2. Heat a tablespoon of vegetable oil and gently fry the onion, garlic and ginger until soft. Add the carrot and cauliflower, then add the paste. Stir for 5 minutes then pour in the tinned tomatoes and enough water just to cover the veggies. Season with salt and pepper, then bring to the boil.
3. Cover the pan, turn down the heat and simmer for 10 minutes. Add the drained chickpeas and cook for a further 5 minutes.
4. Garnish with coriander leaves before serving,