Open the tins of chickpeas, drain into a sieve and rinse with fresh water. Leave in the sieve to drain again while you make the base of the curry.

Get a large frying pan over a low heat and dollop in a generous tablespoon of coconut oil. While it is melting, finely grate the garlic cloves and ginger straight into the pan. Turn up the heat to high and add the curry powder. Fry for 1 minute, stirring, to cook out the spices.

Tip in the chickpeas and give everything a good mix. Leave to fry, stirring occasionally, while you toast the sourdough bread.

Empty the coconut yogurt into the pan, then half-fill the pot with water and pour that in too and mix everything together. Bring to the boil and let the chickpeas bubble away in the creamy sauce for a minute or two. Season with salt and black pepper to taste.

Cut one lime into four wedges and the other lime in half. Squeeze the juice of the halved lime over the chickpeas in the pan, then scatter over the nigella seeds and tear over the coriander.

Divide the toast between four plates and top with mounds of the curried chickpeas. Serve with the lime wedges on the side for squeezing over.