300²µ/10½´Ç³ú cherry tomatoes
3 red chillies, mild or spicy (to taste), slit open lengthways
½ tsp chilli flakes
8 tbsp roughly chopped fresh coriander leaves
10 garlic cloves, peeled
1 garlic clove, crushed
30g/1oz fresh ginger, peeled and julienned
2–3 limes, 1 juiced and the others cut into wedges
8 tbsp roughly chopped fresh mint leaves
2 x 400g tins chickpeas, drained
1 tsp caster sugar
2 tsp red Kashmiri chilli powder (or paprika)
2 tsp coriander seeds
2 tsp cumin seeds
200ml/7fl oz olive oil
1 tsp salt
½ tsp salt
1 tbsp tomato purée
½ tsp ground turmeric
180g/6oz Greek-style yoghurt
4 pitta breads (or other flatbreads), to serve (optional)