This is an Indian twist on the well-known Mediterranean dip. The Jalfrezi paste works well with the nutty chickpeas, but makes it extra special by giving it a real lift and some extra depth of flavour.

Serves 6-8 as part of a picnic.

Jalfrezi Spiced Chick Pea Dip

1 tbsp of vegetable oil

2 tbsp of Jalfrezi Paste

400g tinned chickpeas

2 garlic cloves, crushed

½ a red onion, very finely chopped

1 green chilli, finely chopped and seeds removed

1 bunch of fresh coriander, finely chopped

2 tsp ground cumin

2 tsp smoked paprika

10. 1 tsp caster sugar

100ml thick plain yoghurt

Juice of 1 lemon

Salt and pepper to taste

Heat the vegetable oil on a medium to high heat in a large frying pan. Add the Jalfrezi paste and fry for about 2 minutes until the oil starts to separate.

Add the chickpeas and cook for a further 4-5 mins. Add all the ingredients, including the chickpeas cooked in the paste to a food processor and blitz until smooth.

Serve in a medium sized bowl with some slices of toasted naan as a delicious snack or as part of a picnic with a twist.