Chickpeas with lentils, tomatoes and herbs in coconut milk
5 servings
60 minutes
This aromatic recipe from Indian cuisine combines the richness of chickpeas and lentils with the gentle sweetness of coconut milk. The spicy curry highlights the depth of flavor, while fresh herbs add lightness and brightness. Historically, such dishes originated in India due to the abundance of plant ingredients and the tradition of cooking with spices, creating a harmony of flavors. The dish has a velvety texture and a slightly nutty taste. It is versatile: it can be eaten on its own or served with rice, making it ideal for a wholesome and nutritious lunch. It combines healthy proteins, fiber, and healthy fats, making it not only delicious but also beneficial for health.
1
Chop garlic, onion, and cherry tomatoes. Sauté in a pan with any oil.
- Garlic: 3 cloves
- Spring onion: 1 bunch
- Cherry tomatoes: 250 g
- Corn oil: 1 tablespoon
2
Boil chickpeas and lentils in separate pots. Cooking time is 40 minutes. Soak fresh chickpeas in water overnight for 6–8 hours beforehand. If using canned, no need to boil.
- Chickpeas: 250 g
- Lentils: 300 g
3
When the chickpeas and lentils are ready, place them in a pan with tomatoes, onion, and garlic, pour in coconut milk, add curry and greens, and simmer for 10-20 minutes.
- Chickpeas: 250 g
- Lentils: 300 g
- Cherry tomatoes: 250 g
- Spring onion: 1 bunch
- Garlic: 3 cloves
- Coconut milk: 1 jar
- Curry powder: to taste
- Baby spinach: to taste
- Rocket (arugula): to taste
- Basil leaves: to taste
4
It can be eaten alone or served with rice or any other grain.
- Jasmine rice: to taste
5
