This is a surprisingly easy and super tasty recipe that can be served in loads of different ways. You can use it as a filling for your lunch time wrap, make yourself some delicious samosas, serve it with rice or nan bread, or even just eat it on its own. However you choose to eat it, this is a very simple and uber tasty meal that will leave you full and satisfied.
What you need: A few peeled and finely chopped potatoes, a can of chickpeas, a handful or two of pumpkin seeds, a generous amount of green peas, a chopped onion, olive oil, hot water.
Spices: Aesofida, turmeric, garam masala, black mustard seeds, hot chilli powder, coriander seeds, a sprinkle of dried ginger, salt, pepper, chilli flakes.
1: Boil the chopped potatoes for about ten minutes/ till soft.
2: Heat the olive oil in a large saucepan on a medium heat, and add some Aesofida and coriander seeds. When the oil becomes fragrant, add the mustard seeds and then add the pumpkin seeds.
3: Add the chopped onions, fry for about five minutes and then reduce the heat and leave to cook for a further few minutes.
4: Add the chopped potatoes and stir until they are coated with the spice. Add the rest of the spices and a bit more oil and stir for a few more minutes, making sure to keep stirring as the potatoes may burn otherwise.
5: Boil the peas according to packet instructions (normally about 2/3 minutes) and whilst they are cooking drain the tin of chickpeas, add to the pan and stir.
6: Add the peas, stir thoroughly and then pour in some boiling water. We don’t want a soup, so only pour in about 1/3 of a cup of water and leave to simmer for 15/20 minutes
7: Serve and enjoy! I had it with wraps and it was divine.