Red Lentil Dhal & Tandoori Chickpeas

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Preparation info
  • Makes

    2

    portions
    • Difficulty

      Easy

Appears in
7 Day Vegan Challenge: The easy guide to going vegan: Featuring Over 70 Tasty Recipes and Menu Plans

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

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