Pitta bread
Rustle up homemade pitta bread to serve with dips or as a side dish to mop up juices. You can easily make them ahead and freeze them for a fail-safe snack
Quick & easy chickpea coconut dhal
- Preparation and cooking time
- Cook:
- Easy
- Serves 2 - 4
Skip to ingredients
- oilfor cooking
- 3 garlic clovesfinely chopped
- small piece of gingerpeeled and finely chopped
- 5 spring onionsfinely chopped
- 10 cherry tomatoes5 chopped
- ½ bunch of corianderleaves picked, stalks finely chopped
- 400g can coconut milk
- 400g can of chickpeasdrained and rinsed
- 400g can cooked lentilsdrained and rinsed
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 2 tsp ground cumin
- 1 limejuiced
- handful of spinach
- wholemeal pittasto serve
Nutrition: Per serving
- kcal338
- fat20g
- saturates15g
- carbs22g
- sugars4g
- fibre11ghigh
- protein11g
- salt1.33g
Method
step 1
Heat a drizzle of oil in a large non-stick pot or pan over a high heat. Add the garlic and ginger, reduce the heat to medium and cook for 3-5 mins, stirring occasionally. Tip in the spring onions, all the cherry tomatoes, the coriander leaves and stalks and 1 tsp salt. Cook for 3 mins more.
step 2
Add the coconut milk, chickpeas and lentils and stir well, then add the curry powder, turmeric, cumin, ½ tsp black pepper and the lime juice. Bring to the boil, then reduce to a simmer and cook for 5 mins. Add the spinach and wilt for a few minutes. Check for seasoning, then serve with pittas.
