Last night we tried Chickpea and Kale Wat from Robin Robertson's Vegan without Borders cookbook. Doubled the kale and halved the amount of chickpeas. With that it was the right ratio for us. Spices a great combination. I didn't have tomato paste so cooked down a jar of diced tomatoes to make my own. Would definitely make this again. We had it over brown basmati rice which I needed to help with the heat.