Pumpkin, chickpea & spinach dhal with garlic & herb naan

Cooking Soups Pumpkin, chickpea & spinach dhal with garlic & herb naan

Detailed step-by-step description of how to cook the dish "Pumpkin, chickpea & spinach dhal with garlic & herb naan". Try it by all means

Lables: Low kilojoule Vegetarian Fish free Peanut free Shellfish free Tree nut free
  1. Preheat grill to medium-high. Place pumpkin and stock in a saucepan over high heat. Bring to the boil. Cook, covered, for 5-6 minutes or until tender. Roughly mash. Add chickpeas, spinach, cream, garlic, coriander, cumin, turmeric and cayenne. Cook, stirring, over medium heat for 6-7 minutes or until thickened.
  2. Brush naan with oil. Cook under grill for 1-2 minutes each side.
  3. Ladle the dhal into bowls and serve with garlic & herb naan.

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350g butternut pumpkin, peeled, deseeded, cut into 1.5cm cubes
375ml Massel vegetable liquid stock
1 x 300g can chickpeas, rinsed, drained
100g fresh English spinach leaves, washed, drained
60ml thin cream
1 garlic clove, crushed
3/4 tsp ground coriander
3/4 tsp ground cumin
1/2 tsp ground turmeric
1/4 tsp cayenne pepper
2 pieces garlic & herb naan
1 tbsp vegetable oil

Adv

Autors
Preparation time
7
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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