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Ingredients
  • 120g/4½oz frozen peas
  • 150g/5½oz frozen spinach
  • ½ vegetable stock cube
  • 400g tin chickpeas
  • 2 tbsp coconut yoghurt, to serve
  • subheading: For the spiced oil:
  • 2 to 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
Steps
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