Spicy Chickpea Dhal

This recipe works in combination with: Quick Chickpea & Mushroom Tagine. This recipe features in these meal plans: Veggie Classics 2.

A simple dhal made with chickpeas, potatoes and peas.

Ingredients

  • 1/2 small onion, chopped
  • two-thirds a 400g tin chickpeas, drained
  • half a 227g tin of chopped tomatoes
  • 2 medium new potatoes (approx 70g each), peeled and diced
  • 45g of frozen peas
  • 1 tbsp vegetable oil
  • 1 tbsp medium curry powder
  • 1 tsp fresh ginger, grated
  • Serves: 1
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 20 mins
  • Price per person: £1.32
  • Store cupboard: Basic
  • Calories per serving: 469
  • 5-a-day per serving: 2.3
  • Print Recipe
Spicy Chickpea Dhal photo
Tasty?

332 cooks think so

Method

  1. Cook the potatoes in lightly salted boiling water for 10 minutes, or until tender.
  2. Meanwhile, heat the oil in a saucepan and fry the onion for 2-3 minutes, or until soft. Add the tinned tomatoes, curry powder and fresh ginger. Cook for 5 minutes, stirring frequently.
  3. Add the chickpeas and potatoes and continue to cook over a low heat for 10 minutes. Add a little water if the dhal becomes too dry.
  4. Use a wooden spoon or fork to break down the chickpeas and potatoes then add the peas and heat through. Season to taste with salt and pepper and serve immediately.


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