Dahl with Crispy Chickpeas & Naan

• Heat a drizzle of 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.

• 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 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.

Air Fryer Option: heat the bread for 2 - 4 minutes at 180°C. Avoid overcrowding the basket for the best result.