Chickpeas are one of my favourite ingredients to use when I’m cooking. They’re packed full of essential nutrients, including iron and other vitamins, and they’re also a great source of plant-based protein. Combine them with yellow split peas which are high in fibre, super filling and also incredibly low fat, this Chickpea & Coconut Dhal a real winner. Curries are always a great meal prep idea, and this one is very low effort which makes it ideal when you want a simple and healthy meal.
You can make as much or as little of this recipe as you want to; personally, I prefer to make more in one go to keep me going for a few days. It’s a fairly low calorie meal, and the ingredients are healthy and have a great impact on your diet and health. Check out all the recipe details below.
What you’ll need to make Chickpea & Coconut Dhal
2 onions, diced
4 garlic cloves. crushed
400ml can coconut milk
2 tsp ground turmeric
1 tsp chilli flakes
150g yellow split peas
2 tsp cumin
1 tsp ginger
3 x 400g cans chickpeas
2 tsp paprika
500ml water
Method:
– Heat a small amount of oil in a large pan/wok and fry the onion and garlic until soft. Then, add the ginger and all the spices and cook for another minute.
– Add the remaining ingredients and bring to the boil, then reduce the heat and simmer for about 40mins until the yellow split peas are soft. If the mixture gets dry, add a little more water
– Serve with rice, or another side of your choosing, and enjoy!
Very little prep is required for a chickpea & coconut dhal, so it’s a great dish to make when you’re short on time. For more recipe ideas or nutritional guidance, feel free to message me on my Instagram page: @suzyquinnfitness, or head to my contact page.