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.