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Chickpea and Spinach Dhal

Chickpea and Spinach Dhal

Cooking the chickpeas, lentils and oats with coconut milk makes this vegan dhal extra creamy and filling. It’s an easy to make meat-free dish that’s high in fibre and full of protein.

Cooking Time 40 minutes
Skill Level Easy
Serves 4-6


1 red onion, finely sliced

3 cloves of garlic, sliced

Thumb-sized piece of ginger, grated

1 tsp mustard seeds

2 heaped tsp garam masala

1 tsp turmeric

1 tsp cumin seeds

1-2 tsp chilli powder (optional)

250g red lentils

80g Mornflake Fine Oatmeal

1x 300g tin of chickpeas, drained and rinsed

1 x 400ml tin of coconut milk

700ml vegetable stock

120g baby spinach leaves

1 tbsp rapeseed oil

Small handful of fresh coriander

1 small fresh red chilli, sliced


In a large pan, heat the oil and add the finely sliced onion – sauté for 5-10 minutes until soft. Then add the garlic and continue to cook for a few minutes, stirring occasionally.

Add all the dry spices and stir well and cook for a couple of minutes. Tip in the lentils and stir with the onion and spices.

Pour over the vegetable stock and stir. Bring to the boil, then to a simmer.  Place a lid over the top of the pan and cook for 15-20 minutes.

Then add the chickpeas, coconut milk, spinach leaves and half the coriander.  Stir and cook for a further 10 minutes.

Remove from the heat. Scatter with more coriander leaves, fresh sliced chilli, a spoonful of coconut yoghurt and serve.