Heat 3 tablespoons of vegetable oil in a large pan over a medium heat. Add the onion and fry for 10-12 minutes until softened. Add the cinnamon stick, cumin seeds, ginger and garlic paste along with the tomatoes. Let that cook down for 5 mins and then add the ground spices, again cooking down for 5 mins, if it looks dry add a splash of water.

Pour the liquid from the jar of chickpeas into a cup and tip the chickpeas into the pan. Stir to coat in the spices for 2-3 mins until they’re nice and coated. Pour the chickpea liquid into the pan along with 4 cups of water, 2 cups of rice, a generous pinch of salt and the sliced green chillies. Stir until combined and let the water evaporate on a high heat.

Once it’s 80% evaporated, pop the lid in and turn the heat down for 10 mins.

Then turn the hob off and let it sit for 5 mins with the lid on.

Meanwhile, make the chutney by adding all the ingredients to a blender (reserving some coriander leaves for garnish) and blending until smooth - similar to a double cream consistency. If it’s too thick add a splash of water to loosen.

To serve, either spoon the rice onto a large sharing plate or into smaller individual bowls, dollop the yogurt on top and finish with extra fresh coriander.