Quick & easy chickpea coconut dhal

• oil

  for cooking

• garlic cloves↗3

  finely chopped

• ginger↗small piece of

  peeled and finely chopped

• spring onions↗5

  finely chopped

• cherry tomatoes↗10

  5 chopped

• coriander½ bunch of

  leaves picked, stalks finely chopped

• coconut milk↗400g can g
• chickpeas↗400g can of g

  drained and rinsed

• lentils↗400g can cooked g

  drained and rinsed

• curry powder↗2 tbsp tbsp
• ground turmeric↗1 tsp tsp
• cumin↗2 tsp ground tsp
• lime↗1

  juiced

• spinach↗handful of

  handful of

• wholemeal pittas

  to serve

Step-by-step instructions

1. 1

   Heat a drizzle of oil in a large non-stick pot or pan over a high heat. Add the garlic and ginger, reduce the heat to medium and cook for 3-5 mins, stirring occasionally. Tip in the spring onions, all the cherry tomatoes, the coriander leaves and stalks and 1 tsp salt. Cook for 3 mins more.

2. 2

   Add the coconut milk, chickpeas and lentils and stir well, then add the curry powder, turmeric, cumin, ½ tsp black pepper and the lime juice. Bring to the boil, then reduce to a simmer and cook for 5 mins. Add the spinach and wilt for a few minutes. Check for seasoning, then serve with pittas.