Chickpea & Lentil Dal with Roast Tikka Carrots Recipe

Chickpea & Lentil Dal with Roast Tikka Carrots

Sorrel Scott

40 mins

2 people

Ingredients

400g carrots
1 onion
2 garlic cloves
400g vine tomatoes
2 Medjool dates
6 cardamom pods
1 tbsp tikka masala spice blend
150g dried red lentils
400g tin of chickpeas
1 star anise
1 tsp vegetable bouillon
100g baby leaf spinach

Prep: 15 mins | Cook: 30 mins

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Method

1. Preheat your oven to 220°C/Fan 200°C/Gas 7. Trim the carrots and cut them into quarters, lengthways (no need to peel unless you prefer to). Place them on a baking tray and drizzle over ½ tbsp oil and dust over some salt and pepper. Toss to coat the carrots. Slide into the oven to roast for 25 mins.

2. Peel and finely chop the onion. Peel and finely grate or crush the garlic. Finely chop the tomatoes. Halve the dates and remove the stones. Roughly chop them. Tip the cardamom pods onto the board and crush them open with the flat side of a knife. Scrape out the seeds and discard the papery husks.

3. Warm a large pan on a medium-high heat and pour in ½ tbsp oil. Add the onion and fry for 8 mins, stirring occasionally, till the onion is soft. Add a splash of water if the onions brown too quickly, and lower the heat.

4. Add the garlic, chopped tomatoes, dates and half of the tikka masala spice blend. Stir for 4 mins till the tomatoes are soft and juicy. Half-fill and boil the kettle.

5. Tip the red lentils into the pan and stir to coat them in the tomatoes. Drain and rinse the chickpeas and add to the pan. Pour in 600ml hot water from the kettle. Drop in the cardamom seeds, star anise and dust in the vegetable bouillon. Stir well, then pop on a lid. Simmer for 15 mins. Stir every now and again, adding a little more water if it looks too dry.

6. When the carrots have roasted for 25 mins remove them from the oven. Sprinkle over the remaining tikka spice blend. Toss the carrots to coat them, then slide back into the oven for 5 mins to finish cooking.

7. After 15 mins the lentils should be soft and thick. Stir the spinach into the dal to just wilt it. Taste and add some salt or pepper, if you think it needs it. Spoon the dal into warm bowls and top with the tikka roasted carrots to serve.

8. Love Your Leftovers
The dal will keep for up to 3 days in the fridge. Divide the dal between tubs and seal. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot. The dal can also be frozen for up to 3 months. Defrost overnight before reheating.