Sauté - Melt the ghee in a large pot over medium high heat. Add the cinnamon and toast for 30 seconds. Add the onion, ginger, garlic and bay leaves. Cook for 3 minutes until the onion is translucent (stir regularly so the garlic & ginger don't catch).

Spices and lentils - Add the Spices and stir for 30 seconds. Add the lentils and stir to coat in the spices.

Simmer lentils - Add the stock and salt. Stir, bring to a simmer. Lower the head to medium, put the lid on and simmer for 15 minutes.

Simmer chickpeas - Add the chickpeas, water and baking soda. Increase the heat to make it simmer again. Then lower the stove slightly and leave to simmer gently for 30 minutes without a lid or until the lentils mostly broken down to make a thin gravy (you can cook an extra 10 minutes to thicken more if you want).

Serve with rice on the side and Afghan or other flatbreads for dunking, drizzled with yogurt and sprinkled with fresh coriander if you want (I do).