Spinach & chickpea dhal
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 400g can chickpeas
- 200g bag spinach
- 160ml can coconut cream
- 1 tbsp aubergine pickle
Method
- STEP 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.
