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A plate serving spinach & chickpea dhal

Spinach & chickpea dhal

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Rating: 4 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal522
fat38g
saturates25g
carbs26g
sugars7g
fibre8g
protein15g
salt0.4g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, September 2017

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Overall rating

Rating: 4 out of 5.5 ratings

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