Chickpea dhal with naan bread crisps

Name: Chickpea dhal with naan bread crisps
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 4 as a snack
Cuisine: Indian recipes
Ingredients: Ghee; 1 chopped onion; 1 crushed garlic clove; 1½ tsp curry powder; 300ml vegetable stock or water; 400g tin of drained and rinsed chickpeas, reserving 2 tbsp; 300g naan bread; Vegetable oil; Pinch of chilli powder; Fresh coriander leaves and natural yogurt, to serve

Easy
April 2019

Easy
April 2019

Serves 4 as a snack
Hands-on time 20 min, oven time 10 min

No, it’s not houmous! Dip the naan bread crisps into our flavoursome chickpea dhal for a healthy vegetarian snack.

Dairy-free recipes
Vegetarian recipes

Nutrition: per serving

Calories: 368kcals
Fat: 14.8g (4.6g saturated)
Protein: 10.5g
Carbohydrates: 45.8g (3.6g sugars)
Fibre: 4.9g
Salt: 0.6

Nutrition: per serving

Calories: 368kcals
Fat: 14.8g (4.6g saturated)
Protein: 10.5g
Carbohydrates: 45.8g (3.6g sugars)
Fibre: 4.9g
Salt: 0.6

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Ingredients

Ghee
1 chopped onion
1 crushed garlic clove
1½ tsp curry powder
300ml vegetable stock or water
400g tin of drained and rinsed chickpeas, reserving 2 tbsp
300g naan bread
Vegetable oil
Pinch of chilli powder
Fresh coriander leaves and natural yogurt, to serve

Ghee
1 chopped onion
1 crushed garlic clove
1½ tsp curry powder
300ml vegetable stock or water
400g tin of drained and rinsed chickpeas, reserving 2 tbsp
300g naan bread
Vegetable oil
Pinch of chilli powder
Fresh coriander leaves and natural yogurt, to serve

Method

Heat the oven to 220°C/200°C fan/gas 7. Heat 1tbsp the ghee in a pan, then fry the chopped onion for 8 minutes until soft and starting to colour. Add the crushed garlic clove and curry powder, then cook for 2 minutes. Stir in the vegetable stock or water and a chickpeas. Simmer for 10 minutes, mashing lightly until thickened.
Tear the naan bread into pieces and drizzle with veg oil. Spread over a baking tray, then bake for 10 minutes until crisp. Heat 1½ tsp ghee in a frying pan, add the reserved 2 tbsp chickpeas and fry until crisp (be careful – they may pop and spit if the pan gets too hot). A
dd a pinch of chilli powder, then toss in the pan until evenly coated. Season, then serve the dhal topped with the chilli chickpeas and fresh coriander leaves, with the naan for dipping and natural yogurt, if you like.

Method

Heat the oven to 220°C/200°C fan/gas 7. Heat 1tbsp the ghee in a pan, then fry the chopped onion for 8 minutes until soft and starting to colour. Add the crushed garlic clove and curry powder, then cook for 2 minutes. Stir in the vegetable stock or water and a chickpeas. Simmer for 10 minutes, mashing lightly until thickened.
Tear the naan bread into pieces and drizzle with veg oil. Spread over a baking tray, then bake for 10 minutes until crisp. Heat 1½ tsp ghee in a frying pan, add the reserved 2 tbsp chickpeas and fry until crisp (be careful – they may pop and spit if the pan gets too hot). A
dd a pinch of chilli powder, then toss in the pan until evenly coated. Season, then serve the dhal topped with the chilli chickpeas and fresh coriander leaves, with the naan for dipping and natural yogurt, if you like.

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