Chickpeas are a store-cupboard staple for me – they’re such a helpful starting point for dinner when there’s not much else in the house. Both of today’s incredibly moreish curries rely on store-cupboard spices and ingredients, with lovely fresh veg thrown in for added flavour and interest. The richly spiced one-tin malai chickpea curry feels really indulgent, thanks to the addition of fresh cream, while the vegan chickpea, cauliflower and coconut curry is fresh and light, and finished with lime juice to balance the coconut milk.
