1 Boston Bibb lettuce, remove the leaves, wash and pat dry
2 tbsp plain thick yoghurt
1 tomato diced
1 tbsp chopped fresh coriander
Heat the vegetable oil in a non-stick frying pan, add the shallots and green chilli and sauté for 1 minute. Add the Patak’s Mild Curry Paste and 150ml water. Cook for 2 minutes.
Add the chickpeas, cover and simmer for 10 minutes, stirring occasionally. Squeeze in the lime juice, taste and adjust the seasoning. Cool for 5 minutes.
Arrange the lettuce leaves on serving plates, top each leaf with a spoonful or two of spiced chickpeas then top with a little yoghurt, tomatoes and finally sprinkle with coriander. Serve straight away.