Chickpea curry

Yes. Drain and rinse them, then stir them into the sauce and simmer for 10–15 minutes so they take on the spices without turning mushy. If using dried chickpeas, soak them overnight and cook until tender before adding them.

Cook the onion slowly until golden, then add the spices and fry for about a minute before adding tomatoes or liquid. This briefly toasts the spices and gives the sauce a deeper flavour; add a splash of water if they start to stick.

Cool it and refrigerate it within two hours, then eat it within two days. Reheat only once, until steaming hot all the way through, following Food Standards Agency advice.

Yes. Cool it, freeze in meal-sized portions, then defrost in the fridge and reheat until steaming hot throughout. Stir well as it reheats, since the sauce can separate slightly after freezing.

Serve it with basmati rice, chapati or naan to mop up the sauce. A spoonful of yoghurt and a little chopped coriander are common additions at the table.

Butter beans are the closest swap: use the same quantity and simmer until heated through. Red lentils also work, but they break down into the sauce, so add extra liquid and cook until soft.

Yes, but mash or squash the chickpeas for young children so they are not whole and round, and check that the curry has cooled to a safe eating temperature. You can set aside a portion before adding chilli if you want a milder dish.