Crispy chickpeas add crunch to this spicy dish
(46 votes)
Cook: 35 Mins
Serves: 4
Price: 76p per serving
Nutritional Information
Each 506g serving contains
Energy
1715kj
410kcal
1715kj
410kcal
21%
Fat
11.6g
11.6g
Med
17%
17%
Saturates
2.0g
2.0g
Med
10%
10%
Sugars
9.6g
9.6g
Med
11%
11%
Salt
0.61g
0.61g
Med
10%
10%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
339kj/81kcal
Typical energy values per 100g:
339kj/81kcal
Ingredients
210g tin chickpeas, drained and rinsed
1½tbsp rapeseed oil
¼tsp crushed chilli
1½tbsp medium curry powder
100g shallots, sliced
4 cloves garlic, sliced
200g carrots, diced
200g red lentils, rinsed
400g tin chopped tomatoes
1 reduced-salt veg stock cube, made up to 600ml
80g baby spinach
Juice ½ lemon
4 soft boiled eggs, halved
10g flat-leaf parsley, roughly chopped
Method
1
Preheat the oven to 220C/200C/Gas 7. Line a baking tray with foil.
2
Toss the chickpeas in ½tbsp of the oil, the chilli and ½tbsp curry powder. Roast on the tray for 15-20 mins until crisp.
3
Meanwhile, cook the shallots in the rest of the oil in a large pan for 4-5 mins until starting to brown. Add the garlic and rest of the curry powder and cook for 1-2 mins until fragrant.
4
Stir in the carrots, lentils, tomatoes and veg stock, and bring to a simmer. Reduce the heat and cook, covered, for 25-30 mins, stirring regularly, until the lentils are tender.
5
Stir though the spinach and lemon juice. Season with black pepper.
6
Divide the dhal between 4 plates and top each with 2 halves of egg. Scatter over the chickpeas and parsley, to serve.