Place the yoghurt and coriander leaves into a bowl and mix to combine

Place a sieve over a bowl

Line the sieve with muslin

Place the yoghurt into the muslin

Shape into a ball using the muslin and secure the top tightly

Place into the fridge overnight

The following day transfer the yoghurt to a dry piece of muslin and repeat the process

Place the coriander and oil into a blender

Process until the leaves are fine and the oil is green

Preheat the oven to 220° Celsius

Add the spices and salt to a bowl and mix to combine

Add the chickpeas and toss to coat thoroughly

Place the olive oil and coriander oil into a baking tin

Place into the oven for 2 minutes to heat

Carefully remove from the oven and add the chickpeas in a single layer

Bake for 10 minutes

Remove and set aside

Place all of the ingredients into a sauce pan

Stir to combine

Place onto the stove on a low temperature

Cook for 90 minutes, stirring occasionally

Adjust the seasoning and remove from the heat

Preheat the oven to 180° Celsius

Roll out each slice of bread to 5mm thick

Cut a circle from each slice to fit the tart tin

Brush the one side with the coriander oil and place that side down into the tin

Press firmly into the tin and line with baking paper

Place baking beans into the tin

Bake for 5 minutes and remove from the oven

Remove the baking beans and baking paper

Brush the exposed surface with coriander oil

Return to the oven and bake for a further 5 minutes

Remove from the oven and add 3 generous teaspoons of the tomato mixture to each tin

Scatter on a generous teaspoon of the chickpeas

Return to the oven and bake for a further 3 minutes

Carefully remove each tart from the casing

Add a little bit of the coriander from the oil to each tart

Top with a teaspoon scoop of the labneh

Serve hot, warm or at room temperature