Chickpea and spinach dhal

SERVES 4

25g butter 2 tbsp vegetable oil 1

● ● ● medium white onion, sliced thinly 2 tsp

● yellow mustard seeds ½ tsp fenugreek

●

2 tsp ground cumin 1 tsp ground

● ● coriander ¼ tsp hot chilli powder 1 tsp

● ● ground turmeric 2cm piece of ginger,

● peeled and grated 3 garlic cloves, finely

● chopped 2 tbsp tomato purée 2 x

● ●

400g cans of chickpeas, drained and rinsed 200ml vegetable stock 400g

● ● carton of passata 150g baby spinach

●

1 small bunch of fresh coriander, finely

● chopped 1 tsp garam masala

●

1. Melt the butter with 1 tablespoon of the oil in a large frying pan. Add the thinly sliced onion and cook over a moderate heat for about 5 minutes, until the onion is starting to soften and turn very slightly golden around the edges.

2. Add the mustard seeds, cover the pan with a lid, and wait a few seconds until you hear the seeds start to pop, then remove the lid and add the fenugreek, cumin, coriander, chilli powder, turmeric, ginger and garlic, and give everything a good stir for about 30 seconds.

3. Next, add the tomato purée and chickpeas to the pan, along with the vegetable stock and passata, then gently bring to the boil and simmer, uncovered, for about 20 minutes.

4. Add the spinach in batches until wilted, adding a splash of water if the sauce looks a little dry, then stir in half of the fresh coriander with the garam masala.

5. Serve the dhal in warm bowls with a sprinkling of the remaining coriander and some Peshwari naans.