Chickpea and artichoke masala

For the ginger-garlic paste:

3 cloves garlic, whole

115g fresh ginger, peeled, 1cm slices

3 tbsps vegetable oil

For the masala:

1 large red onion, chopped

2 tbsp ginger-garlic paste (see below)

3 large tomatoes, chopped

2 tbsp vegetable oil

1 tsp cumin seeds

2 tsp ground coriander

½ tsp garam masala

¼ tsp paprika

¼ tsp turmeric

3 tbsp yoghurt, whisked until smooth

1 tbsp lime juice

400g tin chickpeas, drained, rinsed

400g tin artichoke hearts, drained, rinsed, halved

Fresh coriander, chopped as garnish