Step 1

Heat a large (12-inch skillet) on medium-high until very hot, 2 to 3 minutes. Add 1 to 2 tablespoons of olive oil or ghee and swirl it around to coat the base. Add the cheese and fry until golden, 1 to 1½ minutes. Flip and cook the other side. Transfer the cooked cheese to a plate and set aside.

Step 2

Place the same pan over medium heat. Add 1 tablespoon of olive oil or ghee, along with the onions and stir until slightly softened, about 2 minutes. Add the garlic, cayenne, turmeric, ginger, cumin and cinnamon and stir until fragrant, about 30 seconds. Add the salt, sugar, tomatoes and chickpeas and stir well to combine.

Step 3

Cover and cook on medium, stirring occasionally and reducing the heat as necessary, until the tomatoes have thickened up, 8 to 10 minutes. Taste and season with more salt if required.

Step 4

Place the cheese on top of the sauce, and cook just until warmed through, 2 minutes.

Step 5

To serve, top with cilantro and serve with flatbread or rice.