Spinach & chickpea dhal
- Preparation and cooking time
- 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
- 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.