Chickpea Dahl
Creamy, aromatic, and packed with plant-based protein, this Chickpea Dahl recipe is a hearty, one-pot dish perfect for a cozy weeknight dinner. Featuring a fragrant blend of turmeric, cumin, coriander, and garam masala, each spoonful delivers an explosion of warm, earthy flavors. Tender chickpeas simmer alongside diced tomatoes and rich coconut milk, creating a luxuriously creamy texture, while fresh spinach adds a pop of green for a wholesome touch. Ready in just 45 minutes, this dahl is as simple as it is satisfying. Garnish with fresh cilantro and pair with fluffy basmati rice or warm naan for the ultimate comfort meal. Whether you're looking for a healthy vegetarian option or an introduction to Indian-inspired cuisine, this dahl is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, finely chopped Yellow onion
- 3 minced Garlic cloves
- 1 tablespoon, grated Fresh ginger
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground turmeric
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili flakes
- 2 cups, rinsed and drained Canned chickpeas
- 1 cup Canned diced tomatoes
- 1 cup Coconut milk
- 1 cup Vegetable broth
- 2 cups, packed Fresh spinach leaves
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 0.25 cup, chopped (for garnish) Fresh cilantro
- 1 optional, for serving Cooked basmati rice or naan
Instructions
Heat the olive oil in a large pot or skillet over medium heat.
Add the finely chopped onion and sauté for 4-5 minutes, until translucent.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the ground cumin, ground coriander, ground turmeric, garam masala, and red chili flakes. Cook for 1-2 minutes, stirring constantly, to toast the spices.
Add the rinsed and drained chickpeas to the pot, stirring to coat them in the spices.
Pour in the diced tomatoes, coconut milk, and vegetable broth. Stir well and bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, stirring occasionally, to allow the flavors to meld.
Stir in the fresh spinach leaves and simmer for another 2-3 minutes until wilted.
Season the dahl with salt and black pepper to taste.
Remove from heat and let the dahl cool for a minute.
Garnish with chopped fresh cilantro before serving.
Serve hot with cooked basmati rice or naan.
Nutrition Facts
Calories |
1402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 4315 mg | 188% | |
| Total Carbohydrate | 200.3 g | 73% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 48.6 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 445 mg | 34% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2696 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
