Chickpeas, Pak Choi and Carrots

single portion (edited for preference)
195g tinned Chickpeas
90g Philadelphia Light
nutmeg(gr) pepper(gr)
cardamom teabag eg Feel New, made into strong tea
30ml Sunflower Oil
270g Carrots cut into long chunks
cardamom pods, ground without the shells
fenugreek(gr)
175g Pak Choi stems sliced quite thin longways, leaves quite wide, core halved
1 Albumen, from 8min boiled egg, chopped
40g roasted chopped Hazelnuts

CHICKPEAS (15min)
In small frypan with lid, mixed the Chickpeas with the nutmeg and pepper and 10ml Sunflower Oil. Fried 15min in all, till nicely browned.
2min before the end stirred in 60ml cardamom tea, then the Philadelphia, covered, making sure it is thoroughly warm.

CARROTS (20min) PAK CHOI (15min)
In large frypan with 10ml Sunflower Oil, stirred in the Carrots, cardamom, fenugreek and fried 20min in all.
15min before the end added 10ml Sunflower Oil to the pan and placed the Pak Choi stems in that to fry.
10min before the end stirred the Albumen into the Pak Choi and also placed the leaves on top.
2min before the end stirred the Hazelnuts into the Pak Choi.

Complete protein 17.5g
Saturated fats 12.2g