Soak the chickpeas in plenty of water overnight or for at least 8 hours.

The next day, drain the chickpeas and add them to the jug of a high-speed blender (I use my Vitamix) together with the ginger (you can keep the skin on), green chilli (just trim the stem) and 250 ml of water. Then blend for 1 minute on high speed until smooth.

Pour the mixture into a non-stick frying pan and stir in the turmeric and 1/2 tsp of salt. Bring it to a simmer, then reduce the heat and cook it for 2 to 5 minutes, stirring it constantly with a spatula. The starches will sink to the bottom and stick, so you must keep stirring to avoid that from happening. Continue cooking until it has formed into a thick paste that doesn’t level out in the pan anymore and holds on to the spatula. If it’s still runny, just cook it a little longer. Once ready, transfer the mixture to a mould and let it set for an hour (ideally in the fridge) before using.