Chickpea-Lentil Dal with Chicken
This is such a great fall/winter dish! It is so delicious and will warm you right up!
Before starting: Make sure to soak your chickpeas overnight or at least for a few hours. I haven't tried using canned chickpeas, but I really do think the dried are a better option for this dish.
Helpful tips: When using fresh ginger, I always peel one side of the ginger and keep it in the freezer. Whenever I need to use it I grate it with a microplane instead of having to chop it. Then pop it back in the freezer for next time!
Optional changes to this recipe: You could use chicken breast instead of thighs, or nix the meat altogether for a hearty vegan dish. You can omit the red bell pepper, I really just added that for color. You can also add any other veggies you have on hand that you need to use. As I mentioned above, if you are in a pinch and only have canned chickpeas, I would remove about a cup of the broth to compensate. I haven't tried the recipe this way, so proceed at your own risk with this route.
Ingredients:
4 Tbs, coconut oil
1.5-2 lbs. boneless, skinless chicken thighs, chopped in small pieces
2 medium onions, coarsely chopped
8 garlic cloves or 1/2 head of garlic, chopped
2 Tbs ginger, grated
1 red bell pepper
1 Tbs curry powder
1/2 tsp cayenne pepper
1 1/2 cups dried chickpeas, soaked overnight, drained
5 cups chicken broth
1 13.5 oz. cans unsweetened full-fat coconut milk
1 1/2 cup red lentils
Kosher salt, generous amount to taste
Optional toppings (cilantro, lime and/or jalapeño)
Instructions:
Start by cooking the chicken. Add 1 Tbs coconut oil to a pan. Cook on medium/high heat for 7-8 mins until no longer pink. Set aside.
Heat the remaining 3 Tbs coconut oil in a large Dutch oven (or other heavy pot) over medium. Add onions and garlic, cook for 3-4 minutes.
Add grated ginger and cook for another 5 minutes.
Add bell pepper and cook for another 3 minutes.
Add curry powder and cayenne, cook until fragrant, ~1 minute.
Add chickpeas and chicken broth. Stir. Add several pinches of salt.
Bring to a simmer, add the lid, leaving slightly ajar to let steam escape. Cook for about 30 minutes until chickpeas have doubled in size, about 25-30 mins.
Add coconut milk and lentils to the pot. Season with more salt. Return to a simmer and cook, slightly uncovered until lentils have thickened the soup, about 30 more minutes.
Remove from heat. Add more salt as needed.
Add desired toppings.
Serve with naan bread, rice or just as it!
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