Dinner

Quick & Easy Chickpea Coconut Dhal Recipe

ByJake Silas January 11, 2026January 11, 2026

Introduction

This quick and easy chickpea coconut dhal is a comforting, flavorful dish perfect for a weeknight meal. Combining creamy coconut milk with aromatic spices and wholesome legumes, it’s both nutritious and satisfying. Serve it with wholemeal pittas for a simple, delicious dinner.

The image shows a white round bowl filled with a thick stew made from yellow chickpeas, green spinach leaves, and whole red cherry tomatoes. The stew has a rich brown sauce that slightly pools around the edge inside the bowl. The chickpeas form the main layer, with bright green spinach leaves scattered on top, and juicy whole cherry tomatoes adding vibrant red spots throughout. The white marbled surface beneath the bowl creates a soft, clean background that highlights the colors and textures of the stew. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Oil, for cooking
3 garlic cloves, finely chopped
Small piece of ginger, peeled and finely chopped
5 spring onions, finely chopped
10 cherry tomatoes, 5 chopped
½ bunch of coriander, leaves picked, stalks finely chopped
400g can coconut milk
400g can chickpeas, drained and rinsed
400g can cooked lentils, drained and rinsed
2 tbsp curry powder
1 tsp ground turmeric
2 tsp ground cumin
1 lime, juiced
Handful of spinach
Wholemeal pittas, to serve

Instructions

Step 1: Heat a drizzle of oil in a large non-stick pot or pan over high heat. Add the garlic and ginger, reduce the heat to medium, and cook for 3–5 minutes, stirring occasionally until fragrant.
Step 2: Add the spring onions, all the cherry tomatoes, coriander leaves and stalks, and 1 teaspoon salt. Cook for another 3 minutes to soften the ingredients.
Step 3: Pour in the coconut milk, then add the chickpeas and lentils. Stir well to combine everything evenly.
Step 4: Add the curry powder, turmeric, cumin, ½ teaspoon black pepper, and lime juice. Bring the mixture to a boil, then reduce to a simmer and cook for 5 minutes, allowing the flavors to blend.
Step 5: Stir in the spinach and allow it to wilt for a few minutes. Taste and adjust seasoning if needed.
Step 6: Serve the dhal hot with wholemeal pittas on the side.

Tips & Variations

For extra heat, add a chopped chili or a pinch of cayenne pepper with the spices.
You can substitute spinach with kale or chard if preferred.
If you like a thicker dhal, simmer uncovered for a few extra minutes to reduce the liquid.
Add a dollop of yogurt or a sprinkle of toasted coconut flakes for added texture and creaminess.

Storage

Store leftover dhal in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat or in the microwave until warmed through, adding a splash of water if it has thickened too much.

How to Serve

A white shallow bowl holds a warm stew-like dish with a base layer of golden chickpeas mixed with small brown lentils and a light sauce. Above this base, there are bright green spinach leaves scattered evenly, their texture soft but still visible. On top, vibrant red cherry tomatoes add a pop of color, some whole and some slightly cooked with a shiny, juicy look. The dish has a moist, hearty appearance with a rich, golden-brown liquid pooling slightly at the edges. The bowl sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas and lentils instead of canned?

Yes, but you’ll need to soak and cook them beforehand as canned versions are pre-cooked and save time.

Is this dish suitable for freezing?

Absolutely. Cool the dhal completely, then freeze in a suitable container for up to 2 months. Thaw in the fridge overnight before reheating.

Jake Silas