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Chickpea, Mushroom Spinach Dahl

Here is a variation on the Dahl recipe I posted a few days ago. – Enjoy


4 cups of homemade veggie stock

2 cups of chickpeas, soaked over night

3 cups of cherry tomatoes, chopped

3 cups of fresh baby spinach

2 pints of mushrooms of choice, sliced

1 onion, chopped

1 lemon zested and juiced

2 stalks of celery, chopped

1 yellow bell pepper, chopped

4 cloves of garlic, minced

2 jalapenos, seeded and chopped

2 inches of fresh ginger, grated

2 tablespoons of fresh turmeric, grated

1 tablespoon of cumin

1 tablespoon ground mustard

½ teaspoon ground coriander

½ teaspoon cayenne pepper

Handful of cilantro, chopped and stems removed

Salt and Pepper to taste

Avocado Oil


3 cups of rice prepared as directed on package.


Drizzle oil in a deep stock pot and place over medium high heat, once oil starts to simmer add onions, celery, ginger, turmeric and peppers and sauté until soft. Now add the tomatoes and the dried spices, reduce heat and sauté for 10 minutes. Next add the chickpeas, mushrooms lemon zest and juice, veggie stock, cover and simmer for 30 minutes. If the sauce gets a bit thick just add more stock or water. Taste, season as need. The chickpeas should be stock but still have a bit of crunch. Add spinach, stir and remove from heat and let stand foe 5 minutes covered.

Spoon rice into serving bowls, top with Dahl and garnish with cilantro.

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