Quick & easy chickpea coconut dhal

Try this quick and easy version of dhal. It’s packed with good-for-you ingredients including chickpeas, lentils and spinach

  • Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 338
  • fat 20g
  • saturates 15g
  • carbs 22g
  • sugars 0g
  • fibre 11g
  • protein 11g
  • salt 1.33g


  • oil, for cooking
  • 3 garlic cloves, finely chopped
  • small piece of ginger, peeled and finely chopped
  • 5 spring onions, finely chopped
  • 10 cherry tomatoes, 5 chopped
  • ½ bunch of coriander, leaves picked, stalks finely chopped
  • 400g can coconut milk
  • 400g can of chickpeas, drained and rinsed
  • 400g can cooked lentils, drained and rinsed
  • 2 tbsp curry powder
  • 1 tsp ground turmeric
  • 2 tsp ground cumin
  • 1 lime, juiced
  • handful of spinach
  • wholemeal pittas, to serve


  1. Heat a drizzle of oil in a large non-stick pot or pan over a high heat. Add the garlic and ginger, reduce the heat to medium and cook for 3-5 mins, stirring occasionally. Tip in the spring onions, all the cherry tomatoes, the coriander leaves and stalks and 1 tsp salt. Cook for 3 mins more.

  2. Add the coconut milk, chickpeas and lentils and stir well, then add the curry powder, turmeric, cumin, ½ tsp black pepper and the lime juice. Bring to the boil, then reduce to a simmer and cook for 5 mins. Add the spinach and wilt for a few minutes. Check for seasoning, then serve with pittas.

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