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Coconut, Spinach, Lentil, Halloumi and Roasted Chickpea

Cook Time:

45 minutes


4 - 5 people

Coconut, Spinach, Lentil, Halloumi and Roasted Chickpea

1 dessert spoon vegetable oil
1 thumb sized piece of fresh ginger
1 dessert spoon Cashew butter (60 g cashews blended for 10 minutes)
2 dried Thai red chillies
½ teaspoon powdered fenugreek
1 teaspoon turmeric
A couple of twists of salt and pepper
2 teaspoons cumin seeds
1 teaspoon coriander seeds
250 g red lentils
400 millilitre can of coconut milk
400 millilitres vegetable stock
250 g spinach
1 pack Halloumi
1 tin chickpeas
2 dessert spoons gluten-free soy sauce

Start by pre-heating the oven to 180 degrees Celsius. The main thing with this dish is to make sure you have thoroughly washed the lentils, otherwise you will have digestive issues. So while the oven is heating, it is best to place the lentils in a very large bowl, cover with double the amount of water and wash using your hands. Rinse into a sieve, place back in the bowl and repeat until the water is clear when you wash the lentils (usually about 5-6 times when I do it). When done, leave to drip dry in the sieve. The open the tin of chickpeas and add to the bowl, rinse drain and top with water and then roll the chickpeas between your palms applying a little pressure so the skins come off. Remove the skins and then rinse and drain. Place on an oiled baking tray and pat dry with kitchen towels, then drizzle over the gluten-free soy sauce.

​To continue, peel and grate the ginger then set aside. Wash the spinach, then set aside. Now heat a dry frying pan and toast the chillies, cumin and coriander seeds until they start to smoke or pop, then grind to a fine powder in a grinder or pestle and mortar. When your oven is ready then you are ready to cook.

​First place the chickpeas in the top of the oven and cook for 15 minutes. When the time is up, turn the chickpeas and cook for another 15 minutes while the sauce is cooking.

To make the sauce, heat the vegetable oil in a large saucepan and, when hot, add the ginger and then stir fry for one minute. Add the lentils, ground spices and a twist of salt and pepper, then add the coconut milk, spinach and stock and stir thoroughly. Bring to a simmer and place a lid on top, then simmer for 15 minutes, stirring occasionally. While it is simmering remove the Halloumi from the pack and cut into small squares, heat a frying pan and stir fry until golden then set aside. After 15 minutes the lentils should have soaked up the moisture and you are ready to serve. Serve the sauce into bowls then top with the Halloumi and chickpeas.

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