1. Heat oil, fry onion until soft.
2. Add garlic, cook a further minute then mix in stock cube.
3. Stir in carrots and herbs, then cover and cook a further 5 minutes.
4. Add ground almonds, remove pan from heat and slowly stir in the water.
5. Return pan to heat, season and bring to the boil.
6. Add peas, cover, bring back to the boil and simmer for 3 minutes.