Peel and roughly chop the onion, garlic, and ginger. Remove the stems from the chillies. Blitz everything together in a blender until smooth to make a paste.

Heat the olive oil in a large pan over a medium heat. Add the paste and cook for 10 mins, stirring occasionally, until fragrant and slightly darkened.

Drain and rinse the chickpeas, then add them to the pan along with the chopped tomatoes. Bring to a simmer and cook for 15 mins until thickened. Stir through the garam masala and season with salt and pepper.

Meanwhile, bring a pan of water to the boil and cook the eggs for 8 mins. Once done, cool them under cold water, peel, and halve.

For the raita, finely chop the mint. Halve the cucumber, scoop out the seeds, and grate or finely dice the flesh. Mix together the yoghurt, cucumber, mint, and the juice and zest of half a lemon. Season with salt and pepper to taste.

Serve the chana masala in bowls with the raita on the side. Top each portion with a halved egg and scatter over some fresh coriander, if using.