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Spinach & chickpea dhal with coriander tomatoes
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200g yellow split peas
700ml Cooks’ Ingredients Vegetable Stock
1 onion, finely chopped
2 tsp medium curry powder
400g can chickpeas, drained and rinsed
½ x 28g pack fresh coriander, chopped
2 tomatoes, finely diced
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.
Typical values per serving:
This recipe was first published in Tue May 31 12:23:22 BST 2016.