RED LENTIL SWEET POTATO DHAL & CRUNCHY CHICKPEAS

Jessie's back with another recipe for VegansofLDN: a comforting but clean dhal with chickpeas, coconut milk and turmeric.
 

Red lentil sweet potato dhal crunchy chickpeas VegansofLDN recipe - vegan London food & lifestyle

INGREDIENTS

1tbsp coconut oil
2 garlic cloves
1tsp tumeric, cumin, cayenne pepper
1 can chopped tomatoes
1 can coconut milk
300g red lentils
1 onion
400g sweet potato chopped
Beef tomatoes to stuff
Chickpeas
Veg stock

 

METHOD

Heat the coconut oil and the onion in a saucepan, and cook for 5 mins. Stir in the garlic and cook for another 1 min, stir in the spices and cubed sweet potato, mix.

Pour in the chopped tomatoes, coconut milk, add salt and pepper. Bring to the boil & gently simmer for about 10 mins. Pour in the lentils and simmer for another 20-40 mins until the tender. 

During this time bake chickpeas in oven at 375 f, coat in spices of choice & Sriracha sauce. Add vegetable stock to dhal if not enough moisture. Place beef tomatoes in the oven for 20mins, fill with dhal when ready, top with crunchy chickpeas and add a side of rocket.

 

Enjoy!

JESSIE