Chickpeas work wonderfully in a dhal - giving the meal a genuine substance as well as soaking up the spices and flavours they are cooked in.
This is a simple dish that can be whipped up after a long day at work with little hassle. It provides a great source of fibre thanks to the rice and legumes, immune-boosting properties from the spices, and is a source of meat-free protein which is more readily digestible by the body.
You could alternatively serve this dhal with warmed pita breads if preferred.
Ingredients 1/2 cup brown rice
1 teaspoon olive oil
1 brown onion, finely chopped
1 teaspoon garlic
1 teaspoon ginger
1 tablespoon curry powder
1 carrot, thinly sliced
400g can of chickpeas, rinsed and drained
40ml coconut milk
Place the brown rice and 1.5 cups of water in a small saucepan and bring to the boil. Reduce to a simmer and cook for 10-15 minutes, or until fluffy and all water absorbed. Remove from heat and set aside.
Meanwhile, heat the oil in a medium pot and fry the onion and garlic until tender and starting to brown.
Add the ginger and curry powder and cook for a further minute.
Mix the through the carrots and allow to soften slightly.
Add the chickpeas and coconut milk and stir over a gentle simmer for 5 minutes.
Remove from heat once the mixture has began to thicken, and serve on a bed of brown rice.