Chickpea and Spinach Dhal

I love simple, one-pot cooking. Sometimes you don’t  fancy spending hours in the kitchen, this is perfect for those times.

Yield; Six servings Cook time; 40 minutes

You’ll need;

  1. 200g red lentils, thoroughly rinsed
  2. One tablespoon of oil
  3. One brown onion, sliced
  4. One 400g tin of chickpeas, drained
  5. 125g spinach, wilted and chopped
  6. 750ml hot water
  7. Spice mix; Two tablespoons of curry powder (whichever strength you prefer) Two teaspoons of cumin, two teaspoons of ground coriander, two teaspoons of smoked paprika, one teaspoon of both turmeric and ginger

Method;

  • Heat the oil in a saucepan over a medium heat. Add the onion and cook for five minutes until it starts to soften.
  • Next add the spice mix, lentils and hot water and give it a good stir. Cover with a lid and increase the heat to medium high so the mixture comes to a simmer. Leave to simmer for 30 minutes.
  • While that’s cooking, wilt and chop the spinach. I did this by putting the spinach in a sieve and pouring over a litre of boiled water, allowing the water to drain into the sink. Leave to cool before chopping.
  • After the lentils have been simmering for 30 minutes, add the chickpeas and spinach and give everything a good stir. Allow the chickpeas and spinach to heat up for about five minutes before serving.

I served mine with boiled rice, but this would be lovely served with pitta bread to scoop up the dhal with.

Bye for now 🙂

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