«If you can get hold of it, add some white radish to this curry - simply fry off in vegetable oil before adding the whole spices.»
Peel and finely chop the fresh ginger and the garlic. Peel and dice the onions. Cut the tomatoes into pieces. Wash the coriander - pick and chop half of the bunch and keep the rest aside for decoration.
Heat a sauce pan and add the vegetable oil. Add the cloves, cardamom pods and the cinnamon stick to the pan. After a minute or two, add the onion to the pan. Cook for 5 minutes. Once the onion is softened and golden brown, add the ground turmeric, chili powder, ground coriander. After 30 seconds, stir in the chopped garlic and ginger. Cook for 2-3 minutes and then add the chopped tomatoes. Cook for a further 5 minutes then add the vegetable stock and the chickpeas. Cook for approximately 5 minutes then remove from the heat and stir through the chopped coriander. Check the seasoning and add a squeeze of lemon juice before serving.
Serve with a few fresh coriander sprigs.