1. Add the olive oil to a pan on a medium heat. Add the chickpeas, chili flakes, turmeric and a generous pinch of salt. Fry for about 5 minutes over the heat.
1. Add the vegetable stock and soy milk and simmer for about 10 minutes, stirring occasionally, until the liquid reduces and thickens slightly.
1. Stir in the dill, parsley and spinach. Stir through until wilted. Stir through the lemon juice and zest and top with more herbs, lemon zest, chili flakes and a drizzle of extra virgin olive oil. Enjoy!
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###Ingredients
* 1 tbsp olive oil
* 1 x 400g tin of chickpeas, drained
* 3 garlic cloves, minced
* 1/2 tsp chili flakes
* 1/2 tsp turmeric
* 150ml vegetable stock
* 200ml unsweetened soya milk
* 10g dill, chopped
* 15g flat leaf parsley, chopped
* 80g baby leaf spinach
* Zest of 1 lemon
* 1 tbsp of fresh lemon juice
**To serve**
* Lemon zest
* Chili flakes
* Chopped fresh dill
* EVOO
###Instructions
1. Add the olive oil to a pan on a medium heat. Add the chickpeas, chili flakes, turmeric and a generous pinch of salt. Fry for about 5 minutes over the heat.
1. Add the vegetable stock and soy milk and simmer for about 10 minutes, stirring occasionally, until the liquid reduces and thickens slightly.
1. Stir in the dill, parsley and spinach. Stir through until wilted. Stir through the lemon juice and zest and top with more herbs, lemon zest, chili flakes and a drizzle of extra virgin olive oil. Enjoy!
[Source](https://www.instagram.com/reel/C3S9emBqabV/)