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How to make Sweet potato and chickpea dhal

Yield = 4
Prep time: 0:05
Cook time: 0:25
Total time: 0:30

Ingredients

  • 400g can chickpeas
  • 3 teaspoons vegetable oil
  • 1 small brown onion, chopped
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon ground coriander
  • Pinch dried chilli flakes, plus extra to serve
  • 1 garlic clove, crushed
  • 1cm piece fresh ginger, peeled, finely grated
  • 1 1/2 cups dried red lentils
  • 1 litre Massel vegetable liquid stock
  • 150g sweet potato, peeled, cut into 1cm pieces
  • 1/4 cup chopped fresh coriander leaves, plus extra to serve
  • Plain yoghurt, to serve
  • Pappadums, to serve

Method

  • Step 1 Drain and rinse chickpeas. Reserve 2 tablespoons in a small bowl.
  • Step 2 Heat 2 teaspoons of the oil in a medium saucepan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add cumin, ground coriander, chilli, garlic and ginger. Cook, stirring, for 2 minutes or until fragrant. Add lentils. Stir to coat in spice mixture. Add stock, sweet potato and chickpeas. Cover. Bring to the boil. Remove lid. Reduce heat to low. Simmer for 15 minutes or until the sweet potato is tender and mixture has thickened.
  • Step 3 Meanwhile, heat remaining oil in a small saucepan on medium-high heat. Add reserved chickpeas. Cook, stirring, for 4 minutes until lightly browned and crisp. Remove from heat.
  • Step 4 Stir chopped coriander into the dhal. Season well with salt and pepper. Dollop with yoghurt and sprinkle with crispy chickpeas, extra dried chilli flakes and extra coriander. Serve with pappadums.