Spray the bottom of a medium size saucepan about 5 times with the low fat cooking spray, turn the heat on high until the oil begins to bubble a little then turn the heat down to a medium temperature.

Add the onion and cumin seeds and stir constantly until soft. Add drops of warm water if mixture begins to stick.

Once the onions are softened add the ginger and garlic paste, salt, chilli powder, turmeric, mild curry powder and tomato passata. Stir everything together and cook for approximately 2 minutes.

Blitz the mixture to a smoothish paste in a food processor or blender and then return to the saucepan.

Add the warm water and allow the paste to simmer a little then add the drained chickpeas, simmering gently.

In a separate frying pan heat the vegetable oil and once the pan is hot sauté the green pepper until soft then add the tomato wedges and cook for a further 2 minutes.

Then add the pepper and tomato wedges to the saucepan with the chickpeas, stir in the fenugreek and garam masala, warming everything through.

Serve garnished with the freshly chopped coriander.