Name: Red Lentil Dhal & Tandoori Chickpeas
Yield: Makes 2 portions
Ingredients: 1 teaspoon fenugreek seeds; sourdough bread, toasted, to serve; 2 medjool dates, torn into pieces; 1 leek, green and all, chopped; 1 tablespoon turmeric; 1 tablespoon olive oil; 250 ml (8½ fl oz/1 cup) boiling water; 1 large handful of fresh spinach; 1 tablespoon tandoori spice mix; olive oil, for cooking; 400 ml (13 fl oz/generous 1½ cups) coconut milk; 240 g (8½ oz/1 cup) drained tinned chickpeas (garbanzos); salt and freshly cracked black pepper; 3 garlic cloves, chopped; 100 g (3½ oz/⅓ cup) red lentils; plant yoghurt, to serve

Preparation info

Makes
2
portions

Difficulty
Easy

Appears in

7 Day Vegan Challenge: The easy guide to going vegan

By Bettina Campolucci Bordi

Published 2019

About

Comforting and hearty with added crunch, this is perfect for large batch cooking and to take away for lunch on a drizzly day. One of my favourites. Strictly speaking, this requires a baking sheet as well as a frying pan, but roasting chickpeas is so simple, and makes a huge difference to the flavour and texture.

Ingredients

olive oil, for cooking
1 leek, green and all, chopped
3 garlic cloves, chopped
2

Method

Preheat the oven to 180°C (350°F/Gas 4) and line a baking (cookie) sheet with baking parchment.

To cook the crispy chickpeas, put the drained chickpeas in a bowl with the spice mix and olive oil and mix so they are well coated. Scatter them on the prepared sheet and pop in the

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