By Julie Kleeman and Yeshi Jampa
This is such a comforting dish, and it makes the best of all hangover cures. The contrast between textures results in a taste explosion – a bomb, you might say. If you want the dish to have a more curry-like consistency, add a little boiling water during the latter stages of cooking.
It’s worth cooking a batch of dried chickpeas for this (any leftover will keep for up to four days in the fridge, or a few months in the freezer). They need to be soaked overnight first – but don’t worr