Fill and boil your kettle. Tip the quinoa into a sieve and rinse with cold water for 1-2 mins to wash off the soapy coating that can make the quinoa taste bitter. Tip the quinoa into a small pan. Pour in 150ml boiling water, cover and bring to the boil then turn the heat right down and gently simmer for 12-15 mins till the quinoa is tender and has absorbed the water. When cooked, take the pan off the heat and let the quinoa sit in the pan, lid on, to keep warm.

Peel and thinly slice the onion. Pour 2 tsp olive oil into a large pan and warm to a medium heat. Slide in the onion and season with a pinch of salt and pepper. Fry for 8 mins, till softened. While the onion fries, peel and grate the garlic Peel the ginger and finely chop it. Dice the tomatoes into small pieces.

Stir in the garlic, ginger and 2 tbsp dal spice blend. Fry for 2 mins, stirring, till the pan smells sweet and aromatic.

Tip the tomatoes into the pan. Tip in the black chickpeas and the liquid from their tin. Stir to mix. Pop on a lid, turn up the heat to a to a simmer then turn the heat down a little and cook for 5 mins, stirring occasionally.

While the curry cooks, trim the woody ends off the French beans. Trim any thick stalks off the summer greens, then give the leaves a good rinse and finely slice them.

After 5 mins, add the French beans to the pan. Cover and simmer for a further 5 mins, till the beans are tender. Stir in the summer greens to just wilt them.

Roughly chop the coriander. Divide the quinoa between a couple of warm bowls and top with the bean curry and chopped coriander. Serve straight away.