Canned chickpeas are used here instead of the more usual lentils for a refreshing change. You could, of course, choose dried chickpeas to make the dahl, but this requires a certain amount of forward planning as they’ll need soaking overnight and a longer cooking time, which may be stretching it for a weekday meal. If you do opt for dried, halve the quantity of beans. Whichever type of bean you choose, don’t skip the spiced spinach tarka as it adds the finishing touch to the whole dish.