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Another one-pot standard to keep in the fridge for busy weeks when you don’t want to cook. The yoghurt sauce will brighten it, and it’s good alone or as a side-of-the-plate number.

Serves 6–8

3 teaspoons ground cumin

1 teaspoon ground ginger

1 teaspoon freshly ground black pepper

¹/₂ teaspoon salt

4 tablespoons vegetable oil

2 onions, sliced

2 red peppers, cut into strips

2 cans of chick peas, drained

20 cherry tomatoes, or 6 small tomatoes, halved

2 sprigs of thyme

600ml/1 pint chicken, vegetable or beef stock

1 tablespoon butter

For the yoghurt sauce:

8 tablespoons plain yoghurt

1 tablespoon olive oil

a pinch of salt

1 teaspoon black onion seeds (nigella)

Preheat the oven to 200°C/400°F/Gas Mark 6. Mix the spices, pepper and salt together in a small bowl – you will need them as you layer the dish.

Heat the oil in a large casserole and add the onions and red peppers. Cook them over a medium heat until they soften, then add a layer of sliced potatoes and season with the spice mixture. Add a layer of chick peas with half the tomatoes and a sprig of thyme, then season again. Repeat the layering process, finishing with a layer of potatoes and using all the spice mixture. Pour over the stock, dot the surface with the butter and bake for 1 hour, or until the potatoes are tender. Leave for half an hour before you eat, to let the flavours merge.

For the sauce, combine the yoghurt with the olive oil and salt in a bowl. Scatter the black onion seeds on top and serve with the baked chick peas.