Heat the oil in a non-stick pan, reduce the heat and add the Mustard Seeds. Allow the Mustard Seeds to pop for a few seconds before adding the onion, pepper, Garlic Salt, Ginger, Turmeric, Chilli Powder and Cumin.
Stir fry over a medium heat for 7-10 minutes until soft, adding a little water if it starts to stick to the bottom.
Add the passata and cook for a further few minutes, stirring occasionally.
Stir in the chickpeas, cover and cook for 5 minutes.
Serve garnished with a swirl of low fat yoghurt and Coriander Leaf.