1 tsp chilli flakes
2 tbsp coconut yoghurt, to serve
5cm/2in piece fresh root ginger, julienned (cut into thin matchsticks)
150g/5½oz frozen spinach 
400g tin chickpeas
salt and freshly ground black pepper, to taste
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp black mustard seeds
2–3 tbsp olive oil or ghee
½ vegetable stock cube
120g/4½oz frozen peas