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chickpeas 2 × 400g cans

frozen or fresh peas 400g (podded weight)

sprouted mung beans 100g

sprouted seeds such as radish 80g

olive oil 4 tablespoons

ground cumin 2 teaspoons

ground coriander 2 teaspoons

For the dressing:

tahini 1 tablespoon

juice of a lemon

olive oil 4 tablespoons

Bring a pan of water to the boil. Drain and rinse the chickpeas. Cook the peas in boiling water till tender. Drain and refresh in a bowl of iced water. Rinse the mung beans and sprouted seeds in cold water and shake them dry.

Make the dressing: beat together the tahini, lemon juice and olive oil.

Warm the olive oil in a frying pan over a moderate heat, add the chickpeas and ground spices and let them sizzle for a couple of minutes till hot and fragrant. Move the chickpeas around the pan as they brown.

Drain the peas again and put them in a serving bowl with the mung beans and radish sprouts. Fold in the dressing and lastly the chickpeas.

• One of those everlastingly useful ‘suppers in minutes’. Use frozen peas or a packet of fresh, podded peas from the supermarket. If you are podding fresh peas for this you will need a generous kilo.

• Use whichever sprouted peas you have around, including the mixtures of lentils and mung beans from health food shops. The point is to introduce as many differing textures as you can.