CHICKPEA DHANSAK

8 steps

Updated at: Thu, 17 Aug 2023 05:33:27 GMT

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Ingredients

2 servings

sweetpotato

Ineeledand chopped into small cubes

2 teaspooncoconut oil

1onion

small, peeled and finely chopped

1 heaped teaspoonfresh ginger

0.5fresh red chilli

finely chopped, retain a couple of slices for garnish

1 teaspooncumin powder

1 teaspooncoriander

around

1 teaspoonground turmeric

0.5 canofchopped tomatoes

100mlwater

400gchickpeas

drained and rinsed

400gred lentils

rained and rinsed

0.5lemon

Juice of, retain the other half to cut into wedges as garnish

white pepper

Coriander leaf

to garnish

Instructions

Step 1

Peel and chop the sweet potato into small cubes and place

Step 2

in a small saucepan, covered with water. Place on the hob

Step 3

a n d b r i n g t o t h e b o i l , t h e n s i m m e r f o r 15 m i n u t e s u n t i l t e n d e r . Remove from the hob and drain. then set to one side.

Step 4

In a non-stick pan, heat the coconut oil over a low heat. Gently fry the onion and ginger for 2-3 minutes until softened.

Step 5

Meanwhile, remove and discard the outer husks of the cardamom pods, add the black seeds to the pan along with the crushed garlic, chilli, cumin, coriander a n d turmeric a n d stir.

Step 6

Add the chopped tomatoes and the water and simmer for 5 minutes. Now add the sweet potato cubes and the chickpeas and lentils to the curry sauce and stir thoroughly.

Step 7

Simmer themixture gently for 10-15 minutes until the chickpeas have softened. then add the lemon juice and a pinch of white pepper and stir well.

Step 8

Serve in your favourite bowl with a garnish of fresh coriander, some chopped fresh chilli and a wedge of lemon.