Easy Chickpea and Coconut Dhal

Name: Easy Chickpea and Coconut Dhal
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 400 g chickpeas, drained and rinsed; 400 g cooked lentils, drained and rinsed; 10 cherry tomatoes; 1 handful spinach; 5 spring onions, finely chopped; 1/2 bunch coriander leaves picked, stalks finely chopped; 3 clove garlic, finely chopped; 1 small piece ginger, peeled and finely chopped; 400 g coconut milk; 1 lime, juiced; 1 tbsp oil for cooking; 2 tbsp curry powder; 1 tsp ground turmeric; 2 tsp ground cumin; 1/2 tsp black pepper; 1 tsp salt; 4 wholemeal pittas

This easy chickpea and coconut dhal is rich, comforting, and ready in minutes. Creamy coconut milk, warming spices, chickpeas, and lentils come together in one pot for a fast vegetarian dinner that feels hearty and satisfying.

Servings4 Portions

Prep Time10 Mins

Cook Time10 Mins

Difficulty

Easy

Ingredients

chickpeas, drained and rinsed
400 g
cooked lentils, drained and rinsed
400 g
cherry tomatoes
10
spinach
1 handful
spring onions, finely chopped
5
coriander leaves picked, stalks finely chopped
0.5 bunch
garlic, finely chopped
3 clove
ginger, peeled and finely chopped
1 small piece
coconut milk
400 g
lime, juiced
1
oil for cooking
1 tbsp
curry powder
2 tbsp
ground turmeric
1 tsp
ground cumin
2 tsp
black pepper
0.5 tsp
salt
1 tsp
wholemeal pittas
4

Step-by-Step Instructions

Heat a little oil in a large saucepan or deep skillet over medium heat. Add the garlic and ginger and cook for 1-2 minutes until fragrant. Stir in the spring onions, cherry tomatoes, coriander stalks, and salt, then cook for 3-4 minutes until the tomatoes begin to soften.

Pour in the coconut milk, then add the chickpeas and lentils. Stir in the curry powder, turmeric, cumin, black pepper, and lime juice. Bring to a gentle boil, reduce the heat, and simmer for 5 minutes. Add the spinach and cook for 1-2 minutes until wilted. Taste and adjust the seasoning, then serve topped with the coriander leaves and warm wholemeal pittas on the side.

Chef's Tips

For a looser dhal, add a splash of water or vegetable stock while simmering. Baby spinach can be swapped for kale, and naan or rice works well instead of pittas. Store leftovers in an airtight container in the fridge for up to 3 days.