Chickpea dahl with spinach tarka

Preparation info

  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in

The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

  • About

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.