Method

Cook some rice and set to one side.

Open a can of chickpeas and put into the pan.

Add one chopped carrot, one onion, 5 mushrooms, two chillies, spring onion, one red pepper and two cloves of garlic to the pan with the chickpeas (you can actually add any veg you like - but these are my favourites).

Add two tablespoons of tomato purée, a tablespoon of turmeric powder, a tablespoon of paprika and if you want to add more spice, add a few tablespoons of hot chilli powder or an extra chilli or two.

Add a pint and a half of water to the pan and let the mixture bubble away for a good 10-15 minutes or until the chickpeas are soft and start to shed their coatings.

Serve immediately.