zoom Spinach & chickpea dhal with coriander tomatoes

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Spinach & chickpea dhal with coriander tomatoes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Spinach & chickpea dhal with coriander tomatoes

    • Low Fat
    • Vegetarian
    • 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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary