What you need


  • 1 Tbsp coconut oil
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 2 Tbsp fresh ginger, finely chopped
  • 2 tsp chilli flakes
  • 1 tsp cayenne pepper
  • 1 tsp ground cinnamon
  • 1 broccoli, cut into small florets
  • 2 large carrots, peeled and cut into 2cm pieces
  • 1 small fennel bulb, sliced
  • 1 small courgette, sliced into 2cm rounds
  • 2x 400g tin chopped tomatoes
  • 100g yellow split peas
  • 2 Tbsp fresh coriander leaves
  • 200-300ml vegetable stock
  • 100g tin cooked chickpeas, drained
  • Salt and pepper


To serve


  • 130g Coconut Collaborative natural yoghurt
  • 2 Tbsp coriander, finely chopped




  1. Heat a large, deep frying pan or casserole dish and add the oil.
  2. Fry the onion, garlic and ginger with a little seasoning for approximately eight minutes until softened.
  3. Add the spices and stir, adding a tablespoon of water if the mixture looks to be sticking to the bottom of the pan.
  4. Add the broccoli, carrots, fennel, courgette and a little more seasoning and fry for a further five minutes.
  5. Add the tomatoes, yellow split peas, coriander leaves and 200ml of the stock and boil gently over a low heat for 45 minutes.
  6. Add the chickpeas and simmer for a further 15 minutes, adding the leftover 100ml of stock if you prefer a slightly thinner consistency.
  7. Serve with Coconut Collaborative yoghurt and a sprinkling of coriander leaves over the top.