Chickpea & Potato Chaat With Mint & Coriander Chutney

Boil half a kettle

Chop your waxy potatoes into quarters

Drain and rinse your chickpeas

Add your chopped waxy potatoes to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 6-8 min or until the potatoes are fork-tender

Meanwhile, peel and finely slice your red onion[s]

Slice your green chilli[es] finely

Add the sliced onion and sliced chilli (can't handle the heat? Go easy!) to a bowl with your red wine vinegar, a small pinch of salt, 1 tsp [1 1/2 tsp] [2 tsp] sugar and a splash of boiled water

Mix it all together and then set aside to pickle – this is your quick-pickled onion & chilli

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the cooked potatoes and drained chickpeas with your tamarind & coconut curry paste (can't handle the heat? Go easy!) and tomato paste and mix until fragrant

Once fragrant, add your vegetable stock mix and 350ml [450ml] [600ml] boiled water

Give everything a good mix up and cook for 4-5 min or until thickened

Chop your coriander roughly, including the stalks

Add your garlic & coriander naan[s] to a toaster for 1-2 min or until warmed through

Once the sauce has thickened, stir through half your natural yoghurt (save some for garnish!) – this is your curried chickpeas & potatoes