Store-cupboard saviours

Feed the family on a budget with our delicious Test Kitchen recipes

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Spicy chickpeas on naan bread

This super-quick meal is much more satisfying than a can of baked beans, and twice as tasty.

SERVES 2

PREP TIME 5 MINS

COOK TIME 10 MINS

• 227g can chopped tomatoes

1 Place the canned tomatoes in a pan with the fennel seeds, harissa paste and drained chickpeas. Bring to the boil, then reduce the heat, cover and simmer for 5 mins, stirring occasionally.

2 Stir in half the chopped coriander and spoon over the toasted naan bread. Top with natural yogurt, chilli, coriander leaves and the remaining chopped coriander.

Per serving: 380 cals, 6g fat, 1g saturated, 48g carbohydrates