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Red Lentil Dhal And Tandoori Chickpeas
Ingredients
  • Olive oil, for cooking
  • 1 leek, green parts too, chopped
  • 3 garlic cloves, chopped
  • 2 medjool dates, torn into pieces
  • 1 tbsp turmeric
  • 1 tsp fenugreek seeds
  • 100g red lentils
  • 250ml boiling water
  • 400ml coconut milk
  • 1 large handful of fresh spinach
  • Yogurt, to serve
  • Sourdough bread, toasted, to serve
  • subheading: For the crispy chickpeas:
  • 240g drained tinned chickpeas
  • 1 tbsp tandoori spice mix
  • 1 tbsp olive oil
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