Creamy coconut chickpea curry

Soak the dried chickpeas overnight in plenty of plain water; they double in size.

Discard the soak liquid; rinse and drain the chickpeas.

Cover the chickpeas with plenty of water in a big pot and bring to a full boil.

Reduce to a lively simmer, salt the water, cover, and pre-cook about an hour.

Toast the whole spices in a dry pan until fragrant, then grind them; add pre-ground coriander.

Heat oil in a very wide pan; add the chopped onion over high heat, stirring now and then.

Add the chopped bell pepper, then chopped garlic, and brown well.

Add the chopped tomatillos and use their water to deglaze before anything burns; cook down until brown.

Add the canned whole tomatoes with their liquid to deglaze again, smashing them with the spoon.

Stir in three or four tablespoons of the masala and some white wine.

Cook the sauce about an hour until mushy, adding more wine or water if it gets too thick and risks burning.

When the chickpeas are just about done, drain and discard their cooking liquid; hold them.

Wash and drain the basmati repeatedly; add water to the first knuckle, a big pinch of salt and whole mustard seeds.

Stir, cover, bring to a boil, then turn the heat all the way down for about 15 minutes; fluff with a fork when done.

Pass the sauce through a sieve into a bowl, pressing hard with a wooden spoon and scraping the underside.

Add the sauce to the chickpeas with the green beans cut into fourths or fifths.

Add one can of coconut cream and two stock cubes; simmer until everything is tender.

Loosen with more wine or water; add half the remaining can of coconut cream, salt and a little sugar to taste.

Serve on rice with cilantro and Kashmiri chili powder on the side; leave the chickpeas slightly too soft, since they firm as they cool.