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.


  • 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
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Spicy Chickpea Dhal photo

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  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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