Ryan’s spicy chickpea Dahl recipe

This spicy chickpea dahl is fragrant with spices and packs a nutrient punch. The mix of chickpeas and lentils add both fibre and protein, while the vegetables introduce diversity and a source of vitamins. The silky coconut milk base is not only delicious but also introduces healthy fats.

The chickpea dahl recipe also uses a lot of canned and pantry shelf-stable ingredients, making it ideal for students or anyone who can find using up fresh ingredients in time difficult. This recipe will also make enough servings to provide leftovers, making this a great option for meal prep.

Ingredients

• Red onion, 2 medium
• Garlic clove, 2
• Chickpeas, 1 tin
• Coconut milk, 1 tin
• Tomatoes, 4 medium
• Red lentils, 250g
• Lime, 1
• Cumin, 3.5 tablespoons
• Turmeric, 2 tablespoons
• Chilli powder, 1 tablespoon
• Salt & pepper

Utensils

• Cutlery
• Large saucepan
• Chopping board

Method

1. Heat a quarter cup of water in a saucepan while chopping up 2 medium sized red onions,. Once the water is heated, throw the onions them into the hot water and stir around.
2. Meanwhile, chop up 2 cloves of garlic & add them to the onions.
3. Add 2 tablespoon of turmeric, 3.5 tablespoons of cumin and a tablespoon of chilli flakes, stirring well.
4. Add x4 medium chopped tomatoes and stir.
5. Add a tin of chickpeas (water included).
6. Add a tin of coconut milk.
7. Add 250g of washed red lentils.
8. Squeeze in the juice of half a lime.
9. Stir well and boil over medium heat until the Dahl thickens and the lentils expand.
10. Salt and pepper to taste