Spinach & chickpea dhal with coriander tomatoes

  • Preparation time: 5 minutes
  • Cooking time: 45 minutes
  • Total time: 50 minutes 50 minutes

Serves: 2

Ingredients

200g Love Life Yellow Split Peas
700ml Cooks’ Ingredients Vegetable Stock
1 onion, finely chopped
2 tsp medium curry powder
400g can chickpeas, drained and rinsed
150g spinach
½ x 28g pack fresh coriander, chopped
2 tomatoes, finely diced  

Method

1. Place the split peas, stock, onion and curry powder in a large saucepan. Bring to the boil and simmer, covered for 30 minutes. Add the chickpeas and cook for a further 10-15 minutes until the peas are tender and thickened. Crush lightly.

2. Stir in the spinach and half the coriander until wilted and season. Mix the tomatoes with the remaining coriander and spoon on top of the dhal.