my warming spiced chickpea dahl

I promised I'd share meat-free recipes to satisfy the most hearty meat eater, so here I am, sharing one such recipe.

































If you're wondering why I'd bother cooking a meal with no meat, read my post on sustainable meat eating here.

Onwards and upwards... to the recipe!

warming spiced chickpea dahl 

1 cup dried chickpeas, soaked in warm water and a dash of lemon juice overnight (read why here)
1 tspn yellow mustard seeds
1 tspn coriander seeds
1 tspn cumin seeds
1 cinnamon stick
3 green cardamom pods
2 tbsp coconut oil
1/2 thumb-sized piece of ginger, grated
2 garlic cloves, crushed
1 red chilli, finely chopped
1/4 large pumpkin, skin on and cut into small chunks
3 zucchini, sliced
1/2 large sweet potato, skin on and cut into small chunks
1 can coconut cream
1 cup water
2 tspn tamari sauce

Gently boil the soaked chickpeas in a large pot of water until tender (about 1 - 2 hours). Lightly grind the whole spices in a mortar and pestle, just to gently coerce them into releasing their oils, not to break them down - you want them kinda whole and chunky. Heat the oil in a deep pan and sauté the spices, ginger, garlic and chilli until fragrant. Add the vegetables and sauté for 5 minutes. Add the cooked chickpeas, coconut cream, water and tamari sauce and simmer, uncovered, until the sauce has thickened and the vegetables are cooked (I like this dish a bit mushy like a dahl, but you can cook it for less if you wish).

I like this served with a dollop of minted sheep's milk yoghurt.

Have a top weekend! x


0 comments:

Post a Comment

 

Flickr Photostream

Twitter Updates

Meet The Author