Put a large saucepan over medium heat. Add a little oil, the spring onions, gardlic and coriander stalks. Cook for about 5 minutes or until the spring oning is soft and sweet to taste.

Add the turmeric an cook for a couple of minutes to toast and release the oils. Add the chickpeas, stock and coconut milk, then zest and juice of tboth lemons, and the squeezed lemon halves.

Bring to a boil, and simmer over a medium-low heat for about 20 minutes, ntl slighlty thickened and a vivid yellow in colour.

In a separate frying pan, heat 3 tablespoon of oil and fy the shallots over a medium-low heat, until godlen and sighly crisp. Remove from the frying pan and place on a plate covered by a paper towel to remove excess oil.

Once the stes is ready, scoop out the lemon halves, stir through most of the hergs and serve topped with the crispy shallots, remaninig hermbs and chilli flakes (if using). Enjoy!