Put the sliced red onion in a heatproof bowl filled with just- boiled water. Leave for 10 mins, drain, then toss with the lemon juice and a pinch of salt. Set aside. The onions will turn a wonderful magenta colour.

To make the spiced chickpeas, heat the oil in a saucepan over a medium heat. To test it’s ready, drop in a few cumin seeds – if they start to sizzle, add the rest, followed by the drained chickpeas. Scatter in 1 tsp salt and the turmeric, chilli powder, ground cumin and 60ml water. Break in the contents of the teabag and give everything a stir. Cover and simmer over a low heat for about 15 mins, or until all the flavours have infused. Gently mash some of the chickpeas in the pan to make a sauce – you might need to add a little more water.

Spoon the spiced chickpeas onto a serving platter. Cut the samosas into chunks and layer these over the top. Drizzle over the yogurt, then top with the sliced pickled onions. Sprinkle over the chopped spring onions and sev or Bombay mix.