Chickpea & Lentil Dahl

Ingredients
2 tsp macadamia or peanut oil
1 onion, finely chopped
2 tsp finely grated ginger
¾ tsp curry powder (more if you like it strong)
400g can diced tomatoes
400g can lentils, rinsed, drained
400g can chickpeas, rinsed, drained
250ml can coconut milk

Directions

1) Heat the oil in a large saucepan over medium heat. Add the onion and ginger and cook, stirring, for 5 minutes or until onion softens. 

2)  Add the curry powder and cook, stirring, for 1-2 minutes or until aromatic.

3)  Add the tomatoes, lentils, chickpeas and coconut milk and stir to combine. 

4)  Cook, stirring occasionally, for 10 minutes or until the mixture thickens slightly. 

5)  Remove from heat. Taste and season with salt and pepper.

6)  Serve immediately with yoghurt, cucumber and pappadums, if desired

7)  Eat & Enjoy!

Baby Spinach & Chickpea Salad

Ingredients
3 ripe tomatoes (chopped)
50g baby spinach leaves
400g can chickpeas (drained and rinsed)
1/2 cup coriander leaves (torn)
1/2 cup flat-leaf parsley (torn)
1 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1/2 tsp caster sugar
 
Directions
1) Place tomatoes, baby spinach leaves, chickpeas (drained and rinsed), coriander leaves, and flat-leaf parsley in a large bowl.
2) For dressing, combine extra virgin olive oil, lemon juice, Dijon mustard, caster sugar, salt and pepper in a small bowl and whisk until smooth.
3) Pour dressing over salad and toss gently to combine.
4) Eat & Enjoy!