John Torode served up spicy Indian potato cakes with chickpeas using store cupboard essentials on This Morning.

The ingredients the spiced chickpeas are: 125g dried chickpeas, or 400g tin chickpeas, drained, 25ml vegetable oil, ½ tsp ground turmeric, Pinch salt, 2 – 3 large ripe tomatoes, cut into chunks, or 400g tinned chopped tomatoes, 40g piece root ginger, peeled and finely grated, ½ tsp chilli powder and Small bunch of fresh coriander, leaves picked.

For the potato cakes: 2 large potatoes, oven baked, 4 tsp garam masala, ½ tsp salt, Small handful coriander, chopped, 1 – 2 red chillies, seeds removed and finely diced, or ½ tsp dried chilli flakes, 1 tbsp plain flour, plus extra for dusting, flour, for shaping and Vegetable oil, for frying.

See John’s recipes in his book titled: My Kind of Food: Recipes I Love to Cook at Home available from Amazon now.