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Pumpkin, chickpea & spinach dhal with garlic & herb naan
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Prep Time:
7 minutes
Cook Time:
20 minutes
Total Time:
27 minutes
Ingredients:
  • 350g butternut pumpkin, peeled, deseeded, cut into 1.5cm cubes
  • 375ml vegetable liquid stock
  • 1 x 300g can chickpeas, rinsed, drained
  • 100g fresh English spinach leaves, washed, drained
  • 60ml (1/4 cup) thin cream
  • 1 garlic clove, crushed
  • 3/4 tsp ground coriander
  • 1.88 gm ground cumin
  • 1/2 tsp ground turmeric
  • 1/4 tsp cayenne pepper
  • 2 pieces garlic & herb naan (Indian Bakery brand)
  • 18.40 gm vegetable oil
Instructions:
  • Preheat the grill to medium-high. In a saucepan over high heat, combine pumpkin and stock and bring to a boil. Cover and cook for 5-6 minutes until tender. Mash roughly, then add chickpeas, spinach, cream, garlic, coriander, cumin, turmeric, and cayenne. Stir and cook over medium heat for 6-7 minutes until thickened.
  • Brush the naan with a generous coat of oil and Place it under the grill to cook for 1-2 minutes on each side until beautifully golden brown.
  • Serve the dhal in bowls alongside garlic & herb naan.

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