RED LENTIL DHAL WITH TANDOORI CHICKPEAS

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C and line a baking tray with baking paper. Put the drained chickpeas in a bowl with the spice mix and olive oil and mix so they are well coated. Scatter them in the prepared tray and pop in the oven for about 20 minutes until golden and crunchy.

Step 2

2. Fry the leek, garlic, dates, and spices, stirring for a couple of minutes until soft. Add the lentils and saute for 1 more minute. Add the water and stir everything, deglazing the bottom to remove any burnt-on bits. Put the lid on and cook for 20 mins until lentils are soft.

Step 3

3. Add the coconut milk and season with salt and pepper then add in your spinach and give it a stir.

Step 4

4. Plate up and top off with the crispy chickpeas, a dollop of plant yoghurt, fresh herbs, spring onions, chilli, and toasted sourdough.