One-pot chickpea and vegetable stew with coconut milk

Heat about 4 tbsp oil in a deep heavy-bottomed pot over medium heat until hot but not smoking.

Lower the heat; add a dry bay leaf, 1/2 tsp cumin seeds and 1/2 tsp black mustard seeds. Wait for the mustard seeds to splutter, loosely lidded if needed, then uncover.

Add chopped onions and 1/4 tsp salt; fry on medium heat until pale, without browning much.

Add chopped carrot and sweet potato, then 1 tsp each grated ginger and garlic; stir on medium-high three to four minutes.

Add 1/2 tsp turmeric and 1/2 tsp Kashmiri chili powder; stir on medium heat two minutes. Add chopped red bell pepper.

Drain and rinse two cans of chickpeas, reserving a quarter to a third of a cup; add the rest and cook on high about a minute, then stir a few minutes more.

Add two cans coconut milk, 1 cup hot water, a heaped teaspoon of salt, 1/4 tsp black pepper and another 1/4 tsp turmeric.

Bring to a boil on gentle medium heat (too high may split the coconut milk), then simmer uncovered on low for 30 minutes.

Dry roast 1 tsp cumin seeds in a small pan on low, stirring, until fragrant and a little darker; grind to a powder in a mortar and pestle.

Mash the reserved chickpeas and add them at the 15-minute mark to thicken.

Add 1 tsp garam masala, dried thyme, chopped green chilies and chopped broccoli. Taste and adjust the salt.

Add the green beans and 1/4 tsp red chili flakes.

At 30 minutes, add the greens of green onions and chopped cilantro, and a squeeze of lemon or lime juice.

Turn off the heat and sprinkle with most of the roasted cumin, saving some for after plating.

Serve with steamed rice or bread, garnished with chickpeas tossed in sweet paprika; yogurt or sour cream optional.