Chickpea Masala Sandwich

olive oil 1 x 400g / 14.1oz tin of chickpeas, drained + rinsed salt + pepper 2 garlic cloves, peeled + chopped  1 thumb of fresh ginger, peeled + chopped 1/2 red chilli, chopped 1.5 tsp cumin powder 1 tsp paprika  1 tbsp tomato purée 1/4 cup vegan mayonnaise 1/4 cup vegan plain yoghurt To serve: 4 slices of bread, or gluten-free bread mango chutney baby spinach leaves tomato, sliced cucumber, sliced red onion, sliced 1 small handful of fresh coriander  Method First add some olive oil to a pan. Next add the chickpeas along with a pinch of salt and pepper and fry for 8 minutes. Add the garlic, ginger, red chilli, ground cumin, paprika and tomato puree to the pan and fry for 2 minutes. Transfer the chickpea mixture to a bowl and stir in the vegan mayonnaise and yoghurt.  To serve, spread a little mango chutney over a slice of bread. Next add some spinach leaves followed by the chickpea masala mixture, then some slices of tomato, cucumber, red onion and finally a few coriander leaves. Close the sandwich with a second slice of bread. Repeat for the second sandwich

I had a lot of leftover chick-pea mixture from one can. Could easily make 4 servings from one jar.