Spinach & chickpea dhal with coriander tomatoes

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

Serves: 2


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.