Vegan Coronation Chickpea

Drain and rinse the chickpeas, then spread them on a clean tea towel and pat completely dry — surface moisture will prevent browning. Set aside.

Finely dice the onion, finely chop the dried apricots, thinly slice the spring onions, roughly chop the coriander, and zest and juice the lemon. Measure out all spices and remaining ingredients before cooking begins.

Heat the oil in a small frying pan over medium heat. Add the diced onion and cook, stirring occasionally, until softened and lightly golden, about 5–6 minutes.

Add the curry powder, turmeric, cumin, and cayenne to the pan. Stir constantly and cook until deeply fragrant and the spices begin to catch on the base of the pan, about 90 seconds.

Stir in the tomato purée and cook, pressing it into the onion and spice mixture, until it darkens by one shade, about 1 minute. Remove from the heat and leave to cool completely to room temperature.

In a large mixing bowl, whisk together the coconut or cashew yoghurt, vegan mayonnaise, mango chutney, apple cider vinegar, lemon zest, and lemon juice until smooth.

Scrape the cooled spiced onion mixture into the dressing and stir to combine fully.

Cover the bowl and refrigerate the dressing for at least 30 minutes to allow the flavours to meld.

Add the chickpeas, chopped apricots, sultanas, and half the flaked almonds to the chilled dressing. Fold gently until everything is evenly coated. Taste and adjust salt, pepper, lemon juice, or mango chutney as needed.

Transfer to a serving platter or individual plates. Scatter over the spring onions, fresh coriander, and remaining flaked almonds before serving.