Preheat oven to 425F/220C. Place parchment paper on a baking tray and add the 1 ½ lb cut baby potatoes. Drizzle with 1 tbsp olive oil and toss to coat. In a small bowl combine, 2 tsp garam masala, 1 tsp each thyme, cinnamon, and salt, and ½ tsp each cloves and black pepper. Sprinkle half this spice mixture on the potatoes and toss together to ensure even coating. Set the remaining spice mixture to the side.

In a skillet, add 1 tbsp oil over medium heat. Once hot, add in your chickpeas. Let cook for 3-4 minutes, stirring often until they start to crisp up. Add the remaining spice mixture from Step 1 and stir together. Let cook for another 2 minutes. Place inside a large bowl that you will use to assemble your salad.

In the same skillet, over medium heat, add the 4 cloves minced garlic and ½ in grated ginger. Stir to combine and cook for 30 seconds, careful not to burn. Add in 1 tbsp curry powder, ½ tsp salt, ¼ tsp each allspice and red chili flakes and ⅛ tsp nutmeg. Stir together and let cook for 30 seconds. Add in your 2 sliced bell peppers and stir together. Let cook for 4-5 minutes or until it has softened, add up to a tablespoon of water if needed to not stick. Remove from heat and add 1 tbsp red wine vinegar and scrape the bottom of the pan to release the flavors.

In the bowl with your chickpeas, add the finished peppers and potatoes. Add in 15oz can cannellini beans, pint halved tomatoes, 4 sliced baby cucumbers, 1 diced red onion, and 1 cup chopped cilantro. Drizzle the juice from ½ a lemon across. Toss to combine well.