1. To make the garlic yoghurt,place yoghurt in a small bowl,add the garlic,lemon juice and season with sea salt,fold through and refrigerate until needed.
2. In a heavy-based frying pan over medium heat,add the oil and onion,season with sea salt and cook until soft,about 10 minutes.
3. Add garlic, macha chilli paste,ground cumin,coriander,ginger and garam masala,and cook for another 3 minutes,frequently stirring.
4. Pour in 250ml (1 cup) water and the whole can of tomatoes (including the juice) and stir. Bring to a gentle simmer and cover,then cook for 5 minutes.
5. Add the drained chickpeas and broccolini and bring back to a simmer. Cover and cook until the broccolini is tender,about 8 minutes. Fold through the coriander and the lime juice.
6. Divide between 4 bowls,put a large dollop of garlic yoghurt on top of each,and serve.
*You can order salsa macha chilli paste online from Fireworks Foods.