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coconut chickpea dahl

Coconut Chickpea Dahl

Helen Ridgeway Helen Ridgeway
This Coconut Chickpea Dahl is a great midweek option. With over 20g of fibre and more than 30g of plant-based protein per portion. Made with red lentils, chickpeas, lots of gorgeous spices and coconut milk, it’s filling, budget-friendly and full of flavour.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 5
Calories 630 kcal

Equipment

Ingredients
 

  • 400 g dried red lentils (2 cups)
  • 1 large onion
  • 3 cloves garlic
  • Thumb-sized piece of fresh ginger
  • 1 tbsp coconut oil
  • 1½ tsp sea salt
  • ½ tsp black pepper
  • 2 tsp ground cumin
  • 2 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp paprika
  • Pinch chilli flakes
  • 400 ml coconut milk (14oz)
  • 750 ml veg stock (3 cups)
  • 2 x 400g tinned chickpeas (2x 14oz)
  • Small bunch of fresh coriander cilantro

Crunchy turmeric chickpeas

  • 400 g tinned chickpeas (14oz)
  • 2 tsp olive or coconut oil
  • 1 tsp turmeric
  • ½ tsp garlic powder
  • Salt and pepper

Instructions
 

  • Add the lentils to a large bowl and cover with cold water.
  • Finely chop the onion, garlic and ginger. Heat up the coconut oil in a large pan. Add the chopped onion and sauté for 7-8 mins, adding the ginger and garlic for the last couple of minutes.
  • Add all the spices and salt and stir through for a minute. Drain the lentils, add to the pan and stir through to cover in all the spices. Add the stock and coconut milk. Stir well and bring to the boil.
  • Turn down the heat and let it simmer for 15 minutes, stirring occasionally. Drain the chickpeas and add them to the pan. Cook for another 10 minutes, stirring occasionally until the lentils are cooked.
  • Optional topping: whilst the dahl is cooking, preheat the oven to 180C/350F. Add all the crispy chickpea ingredients to a bowl and mix well. Bake for about 15 mins.
  • Serve with the crispy chickpeas, some fresh coriander and some natural or plant-based yoghurt.

Notes

  • This can be stored in the fridge for 3-4 days and freezes well too.
  • This will serve 4-6 depending on appetites. The nutritional value is based on 5 portions, 
  • Leftovers can have extra stock added and served as soup, if preferred.
  • The crispy chickpeas are an optional (but highly recommended!) topping.
  • If you want to reduce the fat content, you can use half-fat coconut milk.
 
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Nutrition

Calories: 630kcalCarbohydrates: 89.9gProtein: 33.6gFat: 23.5gSaturated Fat: 15.6gFiber: 22.7g
Keyword chickpea dahl, coconut dahl, dahl
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