Soften the onion

• Heat the olive oil in a pan.
• Add the onion and cook until soft and golden.

Toast the aromatics and spices

• Add the garlic, ginger, spices and tomato paste.
• Toast, stirring, until fragrant.

Simmer the sauce

• Pour in the crushed tomatoes and coconut milk.
• Let it bubble until thick and creamy.

Make the naan dough

• Mix the flour, baking powder and yogurt into a quick dough.
• Let the dough rest.

Blend and finish the chickpeas

• Blend the sauce until smooth.
• Stir in the chickpeas and sun-dried tomatoes and season with salt.

Cook the naan

• Roll out the dough.
• Cook in a hot pan until puffed and golden.

Brush with garlic butter

• Melt the butter with the garlic.
• Brush the warm naan with the garlic butter.

Serve

• Spoon the creamy chickpeas into a bowl.
• Serve with the warm naan for dipping.