Spinach and Chickpea Dahl

Comfort food is quite subjective, one person’s idea of heaven on a plate will differ from another. Spinach and Chickpea Dahl is my idea of the best comfort food ever, topping the list of foods to soothe. I make this dish when ever I am in the need of reassurance that life isn't that bad and recently that’s fairly often.

It’s a simple recipe, tasty, healthy and with a real depth of flavour. I eat mine served in a big bowl topped with thinly sliced onions, slowly browned almost burnt. You can have it as part of a curry feast too.

To make this recipe you are going to need:

200g bag of baby spinach leaves 200g of red lentils 2 large onions very thinly sliced 3 cloves of garlic, crushed A tbsp of ghee and tbsp of coconut oil 400g tin of chickpeas, drained A red chilli, de-seeded and finely chopped Small bunch of fresh coriander, finely chopped Knob of coconut butter 1 tsp of garam masala 1 tsp curry powder 1 tsp of cumin seeds 1.5 litre of vegetable stock Salt to taste

1. In a large saucepan add the vegetable stock, knob of coconut butter and lentils and bring slowly to the boil and then simmer for 20 minutes. 2. Meanwhile in a large frying pan add the ghee and coconut oil, heat on a medium flame until melted and then immediately add the onions, garlic and cumin seeds. You need to keep your eye on this, stirring the onion mixture occasionally to avoid burning, you want them to very slowly brown. They smell amazing. Set aside. 3. Check your lentils, they should still be holding their shape but will be tender. The lentils at this stage should not have absorbed all the liquid in the pan, add more stock if they have. Then add the chickpeas, chopped chilli, spices and spinach. Stir and leave to simmer until the spinach has wilted. Taste, add salt if required. 4. To serve, stir in the fresh, chopped coriander and place in a large serving bowl and top with your fabulously browned onions.

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