Dahl with Crispy Chickpeas & Naan

Heat the sunflower oil in a large deep frying pan over medium-high heat. Fry the onion with the carrot and ginger for 2 - 3 minutes, then stir in the curry powder, the tomato paste and half of the African-inspired spices. Fry for 2 more minutes, then add the coconut milk and the stock and bring to a boil.

Add the lentils and season with salt and pepper, then cover with the lid. Allow the dahl to cook for 10 minutes, covered, then add the spinach. Mix well and cook for another 10 minutes, or until the lentils are done. Add a splash of water if the dahl seems too dry.

Did you know… lentils contain more iron than all other pulses. Like spinach, they're also rich in fibre and pottasium. Potassium helps to maintain a healthy blood pressure.

Drain and rinse the chickpeas, then pat them dry with kitchen paper. Transfer to a bowl along and add the rest of the African-inspired spices. Drizzle with the olive oil and season with salt and pepper, then toss well to coat. Transfer to a parchment-lined baking sheet and roast in the oven for 15 - 20 minutes.

Bake the naan for 3 - 4 minutes, then cut into triangles. Finely chop the coriander and cut the lime into six wedges. When the dahl is done, squeeze in one lime wedge per person. Mix well and season to taste with salt and pepper.