If using fresh tomatoes, blanch them in boiling water for about 1 minute to soften the skins, then peel and chop finely.

Preheat your oven to its highest setting, typically around 220°C (425°F). Gather your ingredients and check your equipment.

In a cast-iron pan, heat the olive oil over medium-high heat. Add the chopped onion with a pinch of salt and sauté for about 10 minutes until soft and translucent.

Stir in the grated garlic, grated ginger, and chopped green chilli. Add the crushed cumin, coriander seeds, paprika, and tomato puree. Cook for 2-3 minutes.

Add the prepared tomatoes and sugar (if using) to the pan, then stir in the rinsed and drained beans. Simmer for about 12 minutes until the sauce thickens.

Fold in the chopped fresh coriander. Transfer to a baking dish if necessary and top with grated cheddar and labneh.

Bake in the preheated oven for 12-15 minutes, or until the cheese is bubbling and golden brown.

While baking, sauté extra garlic, ginger, and spring onions in a small skillet for 12-15 minutes. This topping will enhance the flavors.

Once baked, allow to cool slightly before serving. Top with the sautéed mixture and serve with crusty bread or warm pita.