Quick & easy chickpea coconut dhal

chickpeas coconut dhal lentils spinach vegan dinner

N/A

Source

Ingredients

oil, for cooking

3 garlic cloves, finely chopped

small piece of ginger, peeled and finely chopped

5 spring onions, finely chopped

10 cherry tomatoes, 5 chopped

½ bunch of coriander, leaves picked, stalks finely chopped

400g can coconut milk

400g can of chickpeas, drained and rinsed

400g can cooked lentils, drained and rinsed

2 tbsp curry powder

1 tsp ground turmeric

2 tsp ground cumin

1 lime, juiced

handful of spinach

wholemeal pittas, to serve

Method

Heat a drizzle of oil in a large non-stick pot or pan over a high heat. Add the garlic and ginger, reduce the heat to medium and cook for 3-5 mins, stirring occasionally. Tip in the spring onions, all the cherry tomatoes, the coriander leaves and stalks and 1 tsp salt. Cook for 3 mins more.

Add the coconut milk, chickpeas and lentils and stir well, then add the curry powder, turmeric, cumin, ½ tsp black pepper and the lime juice. Bring to the boil, then reduce to a simmer and cook for 5 mins. Add the spinach and wilt for a few minutes. Check for seasoning, then serve with pittas.