Spiced Split Chickpea Stew with Coconut and Spinach

This hearty stew combines traditional split chickpeas with a creative twist of coconut milk and fresh spinach for a creamy, nourishing dish. The warm spices of cumin and coriander enhance the earthy flavors of the chickpeas, while the coconut adds a delightful richness. Perfect for a comforting dinner, this dish is both vegan and gluten-free, making it suitable for a variety of dietary preferences.

Ingredients:

• 1 cup split chickpeas (chana dal)
• 1 can coconut milk
• 2 cups vegetable broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 2 cups fresh spinach, chopped
• 1 tablespoon olive oil
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Rinse the split chickpeas under cold water and soak them for 30 minutes.
2. In a large pot, heat olive oil over medium heat. Add cumin seeds and sauté until fragrant.
3. Add diced onion, garlic, and ginger. Cook until the onion is translucent.
4. Stir in coriander powder, turmeric, and red chili powder, cooking for an additional minute.
5. Drain the chickpeas and add them to the pot along with the vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes or until the chickpeas are tender.
6. Stir in the coconut milk and chopped spinach, cooking for another 5 minutes until the spinach wilts.
7. Season with salt to taste and garnish with fresh cilantro before serving.