Looking for a budget-busting mid-week dinner? Then grab a packet of dried chickpeas, raid the neighbour’s lemon tree, buy a can of coconut cream and some curry leaves, then rummage in your pantry for the rest of what’s required here. If you want to add some meatiness to this already hearty soup, you could add chicken drumsticks with the stock, then simmer them for about 30 minutes to cook them through. Fish them out, shred the meat, and return it to the pan with the chickpeas. Use vegetable stock for a fully vego dish; buy some garlic naan and heat those up to serve alongside for even more carby goodness. Easy, relatively cheap, and very filling.

SERVES 4-8

500g (2½ cups) dried chickpeas, soaked overnight

3 tbsp canola or grape seed oil

1 large or 2 medium onions, finely chopped

2½-3 tbsp finely grated ginger

5 garlic cloves finely grated or chopped

5 sprigs curry leaves

2 tsp ground turmeric

4 cups (1 litre) chicken or vegetable stock, approximately

200ml coconut cream, or to taste

Lime or lemon halves, toasted shaved coconut and mint leaves, to serve

Sliced green chilli, to serve optional

Drain the chickpeas, then place them in a large saucepan and cover with plenty of cold water. Bring to a simmer, skimming off the foam that rises to the surface. Cook over medium heat for 50-60 minutes until the chickpeas are very tender. Drain well.

Meanwhile, heat the oil in large saucepan over medium heat. Add the onion, then cook, stirring occasionally, for 5 minutes or until starting to soften. Add the ginger, garlic and curry leaves and cook, stirring, for another 3 minutes or until the onions are tender and the mixture is fragrant. Add the turmeric and stir for 1 minute. Add the chicken stock, return the chickpeas to the pan, then bring to a simmer over medium heat. Reduce the heat to low, season to taste, then cook for 10 minutes to allow the flavours to develop. Using a potato masher, mash to crush some of the chickpeas and thicken the soup a bit. If you want it smoother, you can get in there with a stick blender. Taste, then season with salt and pepper.