Green pea chickpeas with spiced oil 
This vibrant green, thick curry sauce is creamy and delicious, packed with iron and coats the fibre-rich chickpeas beautifully. The whole dish, including the spiced oil, is a marvellous collection of flavours and nods to my Punjabi heritage. You can make this with any beans and make sure to try different frozen vegetables in the base!
For this recipe you will need a blender or food processor.
Each serving provides 478 kcal, 17.5g protein, 29.7g carbohydrate (of which 5.1g sugars), 28.5g fat (of which 5g saturates), 16.1g fibre and 0.93g salt.
Ingredients
- 120g/4½oz frozen peas
- 150g/5½oz frozen spinach 
- ½ vegetable stock cube
- 400g tin chickpeas
- 2 tbsp coconut yoghurt, to serve
For the spiced oil
- 2–3 tbsp olive oil or ghee
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp black mustard seeds
- 1 tsp chilli flakes
- 5cm/2in piece fresh root ginger, julienned (cut into thin matchsticks)
- salt and freshly ground black pepper, to taste
Method
Blend the peas, spinach, 200ml/7fl oz of hot water and stock cube into a smooth green sauce in a blender or food processor.
Add the sauce to a pan and simmer for 5–6 minutes, until thickened. Add the chickpeas and cook for another 5 minutes to reduce the volume of liquid until the chickpeas are nicely coated in the sauce.
To make the spiced oil, heat the olive oil or ghee in a small pan to a medium heat. Add the cumin seeds, fennel seeds, black mustard seeds, chilli flakes and ginger and fry for 3–4 minutes. Add a good pinch of salt, transfer the spiced oil to a bowl and set aside.
To serve, swirl some yoghurt into the chickpea pan and finish with the spiced oil and salt and pepper, to taste.