A plate serving spinach & chickpea dhal

Spinach & chickpea dhal

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(4 ratings)

Prep: 10 mins Cook: 25 mins


Serves 2

Make this quick and easy dhal with just four ingredients: chickpeas, spinach, coconut cream and aubergine pickle. It's vegan, gluten-free and so tasty

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal522
  • fat38g
  • saturates25g
  • carbs26g
  • sugars7g
  • fibre8g
  • protein15g
  • salt0.4g
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  • 400g can chickpeas
  • 200g bag spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 160ml can coconut cream
  • 1 tbsp aubergine pickle


  1. Heat oven to 220C/200C fan/gas 7. Drain the chickpeas, reserving the liquid, then tip ½ of them onto a baking tray, season, drizzle over 2 tsp sunflower oil and roast for 15 mins. Wilt the spinach in a frying pan with 1 tsp sunflower oil, then add the coconut cream, remaining chickpeas and pickle. Mix well and simmer for 3-4 mins, squashing the chickpeas with the back of a spoon. Add a splash of the chickpea liquid if it looks dry. Sprinkle the roasted chickpeas on top and serve with naan bread.

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