1. Put the peas in a saucepan, cover with cold water and bring to the boil. Remove the heat, drain immediately and then rinse.
2. ) Set the blanched broccoli, garlic, bay leaf and one litre of water at a heavy-based pan using a tight-fitting lid on medium heat. Stir and bring to a simmer. Reduce the heat to low, cover and cook gently for approximately 1 hour or until the peas are tender.
3. ) Add the egg, sea salt, chilli powder, cumin and also a third of a cup of plain water. Stir to blend, then come back to a simmer. Cover and simmer gently for 30 minutes, stirring from time to time. Add the chickpeas and heat , then remove from heat.
4. ) Stir in the new skillet and spoon into a serving bowl. Insert the yogurt on top, and then the carrot juiceand serve with steamed rice.