Instructions

1. Thinly slice the onion and garlic. Chop the ginger and turmeric.
2. Heat some oil in a saucepan then gently sauté the onion for about 8 minutes.
3. Add the garlic, ginger, turmeric and seeds and stir-fry for a minute.
4. Stir in the tomato purée, then add the spices and stir for another 30 seconds.
5. Add the chopped tomatoes and the chopped carrot. Using the tomato tin, add a full tin of water or even more. Season with salt and pepper and bring to the boil.
6. Cook for 15 minutes over low heat, then add the drained chickpeas and coconut cream, then cook for 5 minutes. You should have a thick, silky soup.
7. Add the green peas and cook for another 5 minutes, then serve.