Step 1

In a large, deep saucepan or saute pan, heat a little butter or oil and saute the onions over a medium heat until soft and starting to brown at the edges.

Step 2

Add the garlic and ginger, saute for another minute until soft and fragrant.

Step 3

Add the spices and a little extra oil or butter if the pan feels dry. Stir through until the spices are all well mixed into the onion and fragrant - this shouldn't be more than a minute, as we don't want the spices to burn.

Step 4

Add the passata and sugar. Over a low heat, saute this mixture for 3-4 minutes allowing the passata to mix with all of the spices. It should thicken up a little and turn sticky.

Step 5

Whisk in the vegetable broth and keep this over a medium-high heat until the mixture starts to bubble.

Step 6

Add the cream to the pan and bring the heat down to its lowest setting. Mix through - it will be fairly runny at this point. Add salt and pepper to taste. Depending on how salty your vegetable stock was, you may not need much.

Step 7

Simmer on a very low heat, partly covered, for about 10 minutes or until it's at the thickness you prefer. Open the lid to stir it every few minutes to prevent sticking, but during this time you can prepare your garnishes, heat your naan breads, and get everything else ready.

Step 8

Add the chickpeas to the pan and allow it to simmer for a further 5 minutes.

Step 9

Serve with a handful of chopped cilantro and a wedge of lemon for squeezing over the top.