If you’ve seen my recipe for my Five-A-Day Lentil & Bean Stew, you’ll know I am a big fan of the Chicken Bone Broth by Sadie’s Kitchen, using it for my curries, dahls, stews, and on it’s own as a little mug of comfort! Sadie’s are an Irish company, founded by Sarah Kiely, who create healthy, nutrient-packed bone broths you can have on its own as I adore to, use as a stock for cooking, or as your cooking liquid for things like rice and grains. So versatile and tasty! Sadie’s have recently joined up with Chopped to create broth pots for their stores too – and they have some seriously delicious new products in the pipeline which I cannot wait to try. Plus, they’re just lovely people with a lovely brand, and I’m delighted to create recipes with them!
Recipe (Makes 4-5 Servings)
- 1 tbsp extra virgin olive oil
- 1/4 tsp mild chili powder
- 1/2 tsp ground ginger
- 1/2 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp apple cider vinegar
- 1 clove of garlic, minced
- 1 red onion, chopped
- 1 green bell pepper, chopped into 1 inch chunks
- 1 cup of washed broccoli florets
- 2 big handfuls of fresh washed spinach leaves
- 1 400ml tin of coconut milk (either light or whole)
- 1 400g tin of Bijoux Verts Lentils (pre-cooked – I use the brand Epicure)
- 1 400g tin of chickpeas
- 150ml of Sadie’s Kitchen Chicken Bone Broth (alternatives would be vegetable or chicken stock)
- A twist of black pepper, to season
- Add the olive oil to a pot and set it to medium heat.
- Add the red onion and garlic, and cook for 3-4 minutes until the onions are a little translucent.
- Next, add your spices, and stir until the onions are fully coated.
- Add your chopped peppers and broccoli, and stir again.
- Add your chickpeas, lentils and coconut milk. Dare I say it – stir again! You want everything to be well combined before it all simmers.
- Add the spinach and mix it in – it will wilt within a couple of minutes.
- Finally, add your Sadie’s Kitchen broth (or stock), stir, bring the dahl to the boil, and then turn the heat all the way down, and simmer for 20 minutes.
- Serve with a side of wholegrains like brown rice, quinoa, or scoop into a sweet potato for a complete meal – alternatively for a light lunch just have the dahl on its own!
Enjoy guys! As you all know I love dahl, especially as a meal prep recipe, so it was high time I created a second one for the blog! Tag me if you try it out – @theirishbalance on Instagram/Twitter/Facebook!
Ciara 🙂 x
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