Spinach & chickpea dhal with coriander tomatoes

  •  gluten free
  • Low Fat
  • Vegetarian


200g 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  


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.

Spinach & chickpea dhal with coriander tomatoes
  • Preparation time: 5 minutes
  • Cooking time: 45 minutes
  • Total time: 50 minutes 50 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 2,294kJ
Fat 6.9g
Saturated Fat 1.4g
Carbohydrate 85.6g
Sugars 10.6g
Protein 34.3g
Salt 0.6g
Fibre 17.9g

per serving

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5 stars

Average user rating Based on 2 ratings

This recipe was first published in Tue May 31 12:23:22 BST 2016.