If using Canned chickpeas, tip them into a bowl and keep back a mug of their canning liquid; if you cooked your own, you already have the soft chickpeas and their broth. Crush 4 cloves Garlic with the flat of a knife and a pinch of Salt into a rough paste. Crush ½ tsp Caraway seeds and 1 tsp Coriander seeds lightly with the same knife or a pestle; you want them cracked, not powdered.

⚠ Canned chickpeas save an hour. If you soak dried chickpeas, simmer them with a pinch of Salt until completely soft before you start.

• Canned chickpeas
• Garlic
• Caraway seeds
• Coriander seeds