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First add some olive oil to a pan. Next add the chickpeas along with a pinch of salt and pepper and fry for 8 minutes.
Add the garlic, ginger, red chilli, ground cumin, paprika and tomato puree to the pan and fry for 2 minutes.
Transfer the chickpea mixture to a bowl and stir in the vegan mayonnaise and yoghurt.
To serve, spread a little mango chutney over a slice of bread.
Next add some spinach leaves followed by the chickpea masala mixture, then some slices of tomato, cucumber, red onion and finally a few coriander leaves.
Close the sandwich with a second slice of bread. Repeat for the second sandwich.