Spiced chickpea ‘baked beans’

Instructions

1 Heat oil in a large saucepan over medium-high heat. Add garlic, finely chopped onion, courgette and carrot and cook, stirring occasionally, for 8 minutes or until vegetables are softened.

2 Add chickpeas, both paprikas, cumin and chilli flakes and cook, stirring, for 2 minutes or until fragrant. Add tomatoes and 1 cup water and bring to the boil. Reduce heat to low and simmer for 10 minutes or until sauce thickens and reduces.

3 Divide chickpea baked beans among four serving bowls. Top with coriander and sliced onion. Serve with naan bread and lemon wedges on the side.