Chickpea masala from the base gravy

Heat 2 tsp oil in a pot over medium heat; add cumin seeds, chopped onion and a sprinkle of salt and stir until the onion looks pale.

Add a can of cooked chickpeas, a heaped teaspoon of chole masala, a ladle of base gravy, a little less than a cup of hot water, half a teaspoon each of turmeric and salt.

Bring to a boil, then simmer on low 10 to 15 minutes.

Taste: add another tablespoon of base masala if bland, salt as needed, a splash of hot water if dry.

Stir in a few teaspoons of date and tamarind chutney; finish with chopped coriander leaves.