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Spinach & chickpea dhal

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

  • Prep: 10 mins
    Cook: 25 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 522
  • Carbohydrates 26
  • Saturated Fat 25
  • Sugar 7
  • Protein 15
  • Fat 38
  • Fibre 8
  • Salt 0.4

Nutrition per serving

  • Calories 522
  • Carbohydrates 26
  • Saturated Fat 25
  • Sugar 7
  • Protein 15
  • Fat 38
  • Fibre 8
  • Salt 0.4

Ingredients

  • 400g can chickpeas
  • 200g bag spinach
  • 160ml can coconut cream
  • 1 tbsp aubergine pickle

Method

  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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