Ingredients

Cholé

1 x pouch Oddpods chickpeas

1 tbsp ghee

1 x cinnamon stick (broken in two)

1 x bay leaf

1 x clove

1 x cardamom pod

1 x red onion

4 x cloves garlic

1 x thumb sized piece ginger

2 large ripe tomatoes

1tsp tomato puree

¼ tsp kashmiri red chilli powder

½ tsp garam masala

1 tsp ground cumin

1 tsp turmeric

1 tsp dried fenugreek leaves

2 handfuls of spinach

1 squeeze of honey

½ a lemon

Edamame Protein Pesto

100g of shelled edamame

25g of toasted cashews

200 ml extra virgin olive oil

1 lemon

½ clove of garlic

1 large handful of coriander

1 large handful of mint leaves

Salt

Pepper

Method

1. First make the edamame pesto. Toast your cashew nuts in a dry pan on a medium heat for a few minutes, tossing so that you toast evenly. If your shelled edamame are frozen, defrost by running them under cold water. Peel the garlic and then add to your food processor, along with the edamame, cashews, mint & coriander. Squeeze in the lemon & season with salt & pepper. Pulse to combine, and then drizzle in your olive oil – you’re looking for an oozy consistency here. Have a taste and add more oil, lemon juice, salt & pepper if you need to, and set to one side.
2. For the Chole, finely dice the red onion & the tomatoes into separate bowls, reserving a little of each for garnish. Peel and grate the garlic and the ginger into one bowl. If you have a food processor, you can whizz up the ginger and garlic to make a paste and pulse the onions and tomatoes separately.
3. Warm a large saucepan over a medium-high heat and add the ghee. Bash the cardamom pod, add to the pan along with the bay leaf, cinnamon stick, clove and let them wake up and sizzle whilst stirring for a minute or so. Turn the heat down a little.
4. Add the red onion, garlic and ginger and fry on a medium heat for a few mins, then add the tomatoes & tomato purée and cook for a further few mins with a pinch of salt.
5. Add the oddpods chickpeas to the pan and bring to a gentle simmer, then add the turmeric, garam masala, chilli powder and cook for 5 mins. Crush the fenugreek leaves between your fingers and add to the pan, along with the honey, lemon and another pinch of salt. Taste and adjust to your liking, by adding a little more salt, honey or lime.
6. Ladle the cholé into bowls, and top with the edamame protein pesto. Enjoy!