Combine the chickpeas, oil, tomatoes, garlic, ginger, chillies, tomato paste, sugar, spices and salt in a heatproof saute pan or roasting dish. Mix together by hand to combine everything.
2 (400g/14oz) tins chickpeas, 200 ml (¾ cup) extra virgin olive oil, 400 g (1 pound) cherry tomatoes or other small tomatoes, 10 cloves garlic, 30 g (2 ounces) fresh ginger root, 3 mild chillies, 1 tbsp tomato paste, 1 tsp sugar, 2 tsp cumin seed, 2 tsp coriander seed, 2 tsp red Kashmiri chilli powder, ½ tsp ground turmeric, ½ tsp chilli flakes, ½ tsp fine table salt