Dipna Anand served up tasty samosa chaat with chickpea curry on James Martin’s Saturday Morning.

The ingredients are: 5/6 Meat or Vegetable Samosas, deep fried, 5 Tablespoons Tamarind chutney, 5 Tablespoons Yoghurt, seasoned with 1 teaspoon cumin, ½ teaspoon salt and ¼ teaspoon black pepper, ½ Medium Red Onion, finely chopped, 8 Teaspoons Bombay mix, ¼ Bunch Coriander, finely chopped or Micro-Coriander, ¼ Pomegranate, pearls, 1 Tablespoon Nylon Sev, optional, garnish and Chickpea curry.

For the chickpea curry: 4 tablespoons vegetable oil, ¾ teaspoon cumin seeds, 1 medium onion, finely chopped, ¾ tablespoon ginger and garlic paste, ½ birds eye green chilli, finely chopped or made into a paste, 200g plum peeled tomatoes, pureed, ¾ teaspoon turmeric powder, ½ teaspoon red chilli powder, ¾ teaspoon cumin powder, 20g butter, ¾ teaspoon of salt to taste, 250g chickpeas (freshly boiled or tinned) (drained), 80ml water, ¾ teaspoon anardana powder (raw pomegranate seed powder), ¼ teaspoon raw mango powder (amchoor), 2 tablespoons fresh chopped coriander and ¾ teaspoons garam masala.

See recipes by James in his book titled: Home Comforts available from Amazon now.