Quick and Easy Chickpea Coconut Dhal
A dhal is a South Asian dish made from lentils, and this chickpea coconut dhal is a quick and easy version that's perfect for a weeknight meal. It's made with canned chickpeas, coconut milk, and a few simple spices, and it's ready in just 30 minutes.
Ingredients:
* 1 tablespoon coconut oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1/2 teaspoon turmeric powder
* 1/4 teaspoon red chili flakes (optional)
* 1 can (14 ounces) chickpeas, rinsed and drained
* 1 can (13.5 ounces) coconut milk
* 1 cup water
* Salt to taste
Instructions:
1. Heat the coconut oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, cumin, coriander, turmeric, and chili flakes (if using) and cook for 1 minute more.
3. Stir in the chickpeas, coconut milk, and water. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the chickpeas are tender.
4. Season with salt to taste and serve over rice or with naan bread.
Tips:
* For a creamier dhal, use full-fat coconut milk.
* To make the dhal spicier, add more chili flakes or a pinch of cayenne pepper.
* For a vegan dhal, use vegetable broth instead of water.
* This dhal can be stored in the refrigerator for up to 3 days.
Variations:
* Add 1 cup of chopped spinach or kale to the dhal for a nutrient boost.
* Stir in 1/2 cup of chopped tomatoes or bell peppers for added flavor.
* Top the dhal with a dollop of yogurt or sour cream for a creamy finish.