Green tikka masala chickpeas

Heat the oil in a saucepan over a medium heat and cook the onion with a pinch of salt for 5-8 minutes, until softened. Add the masala paste and cook, stirring, for 30 seconds more.

Add the coconut milk and chickpeas to the pan and stir to combine. Season and bring to a simmer.

Remove the tough inner stems of the greens, then slice the leaves into thin ribbons. Add to the pan, stir and return to a simmer. Cover with a lid and cook for 3-5 minutes, until the greens are wilted, softened and piping hot.

Meanwhile, cook the rice according to pack instructions and divide between plates. Serve the tikka chickpeas on the side and top with a dollop of yogurt alternative, the pomegranate seeds and 2 tbsp crispy onions, if liked.