4.4
(10)
Your folders
Your folders
Export 11 ingredients for grocery delivery
Step 1
Blend the peas, spinach, 200ml/7fl oz of hot water and stock cube into a smooth green sauce in a blender or food processor.
Step 2
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.
Step 3
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.
Step 4
To serve, swirl some yoghurt into the chickpea pan and finish with the spiced oil and salt and pepper, to taste.
Your folders
lazycatkitchen.com
5.0
(7)
30 minutes
Your folders
cooking.nytimes.com
4.0
(176)
Your folders
flavcity.com
3.5
(33)
7 minutes
Your folders
mayihavethatrecipe.com
4.0
(1)
5 minutes
Your folders
bbcgoodfood.com
15 minutes
Your folders
spainonafork.com
5.0
(5)
5 minutes
Your folders
bonappetit.com
4.5
(20)
Your folders
cooking.nytimes.com
5.0
(263)
Your folders
bbcgoodfood.com
40 minutes
Your folders
eatingwell.com
5.0
(2)
Your folders
countryliving.com
4.0
(1)
Your folders
thekitchn.com
4.7
(3)
Your folders
naturallyella.com
4.8
(4)
Your folders
budgetbytes.com
5.0
(59)
5 minutes
Your folders
evergreenkitchen.ca
40 minutes
Your folders
ethanchlebowski.com
Your folders
foodnetwork.com
4.3
(59)
25 minutes
Your folders
cooking.nytimes.com
4.0
(543)
Your folders
frommybowl.com
5.0
(11)
15 minutes