3 plum tomatoes (350g/12oz)

3 tbsp olive oil

1 onion, very finely chopped (180g/61⁄4oz)

4 garlic cloves, finely grated

25g (1oz) fresh ginger, peeled and finely grated

1 green chilli, finely chopped, seeds and all

2 tsp cumin seeds, finely crushed using a pestle and mortar

2 tsp coriander seeds, finely crushed using a pestle and mortar

1 tsp paprika

3 tbsp tomato paste (purée)

1 tsp sugar

2 x 400g (14oz) cans cannellini beans, rinsed and drained (480g/1lb 1oz)

25g (1oz) fresh coriander (cilantro), finely chopped

120g (41⁄2oz) labneh, bought or homemade (see page 101, made without the garlic), or cream cheese

120g (41⁄2oz) mature cheddar, roughly grated (shredded)

fine sea salt and freshly ground black pepper

For the topping

3 tbsp olive oil

3 garlic cloves, finely chopped

15g (1⁄2oz) fresh ginger, peeled and finely chopped

3 spring onions (scallions), green parts only, finely chopped