Red Lentil Dhal & Tandoori Chickpeas

Name: Red Lentil Dhal & Tandoori Chickpeas
Yield: Makes 2 portions
Ingredients: 1 tablespoon tandoori spice mix; 1 tablespoon olive oil; salt and freshly cracked black pepper; 400 ml (13 fl oz/generous 1½ cups) coconut milk; 1 large handful of fresh spinach; 240 g (8½ oz/1 cup) drained tinned chickpeas (garbanzos); plant yoghurt, to serve; sourdough bread, toasted, to serve; 2 medjool dates, torn into pieces; 3 garlic cloves, chopped; 250 ml (8½ fl oz/1 cup) boiling water; 100 g (3½ oz/⅓ cup) red lentils; 1 teaspoon fenugreek seeds; 1 tablespoon turmeric; olive oil, for cooking; 1 leek, green and all, chopped

Preparation info

Makes
2
portions

Difficulty
Easy

Appears in

7 Day Vegan Challenge: The easy guide to going vegan

By Bettina Campolucci Bordi

Published 2019

About

Comforting and hearty with added crunch, this is perfect for large batch cooking and to take away for lunch on a drizzly day. One of my favourites. Strictly speaking, this requires a baking sheet as well as a frying pan, but roasting chickpeas is so simple, and makes a huge difference to the flavour and texture.

Ingredients

olive oil, for cooking
1 leek, green and all, chopped
3 garlic cloves, chopped
2

Lunch
Vegan

Method

Preheat the oven to 180°C (350°F/Gas 4) and line a baking (cookie) sheet with baking parchment.

To cook the crispy chickpeas, put the drained chickpeas in a bowl with the spice mix and olive oil and mix so they are well coated. Scatter them on the prepared sheet and pop in the