225 g (7 1/2 oz) canned chickpeas, rinsed and drained
1 teaspoon turmeric
1 teaspoon chilli powder
1–2 teaspoons dried thyme
1 teaspoon smoked paprika
flatbread, to serve
Heat the ghee in a heavy-based frying pan, stir in the cumin seeds, coriander seeds and garlic and cook for 2–3 minutes until the garlic begins to colour.
Toss in the chickpeas and cook for 1–2 minutes, stirring to coat in the spices. Stir in the turmeric and chilli powder and cook for a further 1–2 minutes, stirring continuously to prevent the spices burning.
Sprinkle with the thyme and paprika and season with salt. Tip into a serving bowl and serve warm with flatbread.