The first time I ate a curry was in my early twenties. However I have made up for lost time and order Chana Masala almost every time I go out for or order in Indian food. Cooking a version at home is easy once you have the right spices – I have even made the whole thing with baby either on my hip or using my legs to help herself stand up.

This comforting Chana Masala comes together quickly in one pan and uses cupboard staples such as tinned tomatoes and chickpeas. Spices are toasted, onions are softened, and before you know it you are sitting down to a mildy spiced, tangy curry that has enough plant-based protein to keep you going.

