How to Cook Perfect Chickpea and Spinach Dhal

Chickpea and Spinach Dhal. Make this quick and easy dhal with just four ingredients: chickpeas, spinach, coconut cream and aubergine pickle. Cooking the chickpeas, lentils and oats with coconut milk makes this vegan dhal extra creamy and filling. It's an easy to make meat-free dish that's high in fibre and full of protein.

A deliciously easy dahl made with lentils, a store-cupboard favourite. Make your own tasty flatbreads using chickpea flour and save money on pre-packaged store-bought ones. Scatter the coriander over the dhal and serve with the flatbreads, reserved spinach and lemon wedges on the side. You can cook Chickpea and Spinach Dhal using 10 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Chickpea and Spinach Dhal

1. Prepare 250 grams of red lentils.
2. You need 1 of onion.
3. Prepare 1 clove of garlic.
4. You need 400 grams of tin chickpeas.
5. Prepare 400 ml of reduced fat coconut milk.
6. Prepare 200 grams of spinach.
7. It's 1 of lemon.
8. It's 2 of naan bread.
9. It's 1 tbsp of vegetable oil.
10. Prepare 5 tbsp of tikka curry paste.

Make this quick and easy dhal with just four ingredients: chickpeas, spinach, coconut cream and aubergine pickle. This article is the chickpea, spinach, and lentil-based solution to the last of these occurrences. Once the curry has fully reduced, the lentils and chickpeas are cooked, and the spinach has wilted, turn off the heat. If the lentils or chickpeas still aren't fully cooked, add some more water and.

Chickpea and Spinach Dhal instructions

1. Rinse and drain lentils.
2. Heat oil in large sauce pan and add chopped onion and finely chopped garlic clove for a minute..
3. Stir in tikka paste and cook for a further minute..
4. Add lentils and drained chickpeas.
5. Add coconut milk.
6. Fill coconut milk can with water and add as the curry cooks ensuring its neither too runny or too thick..
7. Let cook on medium heat for about 30 mins until lentils are done and add water as required.
8. Stir in spinach and cook for 2 to 3 minutes.
9. Squeeze in juice from lemon.
10. Serve with cooked naan.

Catalan chickpeas and spinach is one of my favorite classic tapas here in Barcelona. If you ever find yourself in Barcelona, there's a tiny little tapas joint around the corner. There's a reason why Arnold Schwarzenegger says you can grow muscle the vegetarian way. Chickpeas are prized on their high-protein vitamin-packed goodness: they're a great source of vitamin K, folate, phosphorus, zinc, copper, manganese. The great thing about this Spinach Chickpea and Quinoa Salad is that it holds up extremely well in the fridge and is super versatile.