Method:

1. Cook the onion in a drizzle of oil over a medium heat for 5-7 minutes, until softened. Add the garlic, paprika and cumin and stir for 1-2 minutes.

2. Mix in the tomato puree, gochajang and kimchi for 1-2 minutes.

3. Add chickpeas to the pan, with a splash of water. Leave to simmer for 3-4 minutes while the sauce thickens, occasionally stirring. Gently mix some of the mixture, but not all of it!

4. Serve on a thick, crusty slice of toast with yoghurt.

To up the spice, add a bit more gochujang or sprinkle of chilli seeds 🌶

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