Drain a tin of chickpeas and rinse well. Boil vigorously in water for ten minutes.

Meanwhile finely chop an onion and a clove of garlic (plus a chilli if you like them) plus a teaspoon each of ground cumin, ground coriander and smoked paprika, plus crushed chillis if you’re not using fresh. Fry gently.

Drain a tin of peaches (or apricots) into the pan and add the fruit chopped into small chunks. Turn the chickpeas down to a simmer.

Add a tin of chopped tomatoes, a handful of fresh coriander, chopped, and a stock cube. Stir together then simmer for thirty minutes, adding water if needed.

Drain and rinse the chickpeas then add them. Serve with rice.

Adapted from Jack Monroe: A Girl Called Jack, page 74