Preheat your oven to 150°C. Heat a splash of oil in a large saucepan on medium-high heat. When hot, add the mince and cook until browned, 5-6 mins. Break the meat up with a spoon as it cooks.

Meanwhile, halve the pepper and discard the core and seeds. Chop into 1cm sized chunks. Peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, deseed then slice thinly. Trim the spring onion then slice thinly. Once the beef is browned, stir the chopped pepper into the beef.

Cook the pepper with the beef until softened, 3-4 mins. Meanwhile, drain and rinse the chickpeas, crush half with a fork or potato masher in a bowl. Lower the heat to medium and add the garlic and curry powder. Stir and cook for a minute then stir in the passata, beef stock powder, water (see ingredients for amount).

Stir in both the crushed and whole chickpeas. Tip: They will help thicken up the soup. Bring the soup up to the boil then lower the heat and simmer, uncovered until the its a soupy consistency, 6-7 mins. IMPORTANT: The beef is cooked when no longer pink in the middle.

Whilst the soup simmers away, pop the naan breads into the oven to warm through, 3-4 mins. Do any washing up while you have time.

When the soup is ready, season to taste with salt and pepper. Slice the naan breads into 2cm wide strips. Share the soup between your bowls and top with a dollop of Greek yoghurt. Finish with a sprinkle of spring onion and green chilli for those who like some extra heat! Serve the naan bread strips along side for dipping. Enjoy!