July Recipe – Chickpea Dahl

Chickpea Dahl

Beautiful vegan winter warmer full of fiber and anti-inflammatory spices

  • 1 tablespoon Olive Oil
  • 1 onion, finely diced
  • 2 Cloves of garlic, crushed
  • 2 birds eye chilli, finely diced
  • 2 coriander roots, trimmed
  • 1 tablespoon ginger, finely grated
  • 1 teaspoon cinnamon
  • 1 teaspoon powdered turmeric
  • 1 tablespoon Thai red curry paste
  • 1 cup Chickpeas, soaked overnight
  • 1 cup red lentils, soaked
  • 2 cups vegetable stock
  • 1-2 cups boiled water
  • 4-5 green cardamom pods
  • 3-4 star anise
  • 200g diced tomato
  1. Heat olive oil in a large pot and add onion, garlic, chilli, coriander and ginger – fry briefly until fragrant. Stir through curry paste. Add chickpeas and lentils and stir to coat.
  2. Add stock and water bring to the boil and leave uncovered on a low simmer for 2 hours – stirring occasionally. Add diced tomato.
  3. Serve with cooked quinoa and garnish with mint leaves and pepitas

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