I love full of flavour food, and when this recipe caught my eye I wanted to make it there and then! It was so good I made it twice in one week its that good. The best part, though, is that you throw everything into a pan and pop it in the oven, leaving it to its own devices. The oil is a must though, cooking the chickpeas in the oil makes them go super-soft and once all the flavours release into the oil, you are left with the best part of the dish! Best mopped up with some naan.