Chickpea Tikka Masala With Fragrant Rice

Crush your cardamom pod[s] open by squashing them with the side of a knife

Add your basmati rice, cardamom pod[s] and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving – this is your fragrant rice

While the rice is cooking, peel and finely chop your brown onion[s]

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

Once hot, add the chopped onion and cook for 6-8 min or until soft

Boil a kettle

Drain and rinse your chickpeas

Chop your tomato[es] finely

Peel and finely chop (or grate) your garlic

Once the onion has softened, add the chopped tomato and chopped garlic to the pan and cook for 4-5 min further

Meanwhile, chop your creamed coconut roughly (if required!)

Dissolve your vegetable stock mix, chopped creamed coconut and tomato paste in 300ml [400ml] [500ml] boiled water – this is your coconut stock

Add your ground paprika, curry powder and drained chickpeas to the pan and cook for 1-2 min further

Add the coconut stock and mango chutney to the pan and cook for 6-7 min further or until it's thickened in consistency – this is your chickpea tikka masala

Chop your coriander finely, including the stalks