Chickpea dal with beetroot yogurt

Ingredients for 4 servings:

• 2 cans of chickpeas (400 g each)
• 1 onion(s)
• 2 garlic cloves
• 1 bunch of soup vegetables (400 g)
• 20 g fresh ginger
• 3 tbsp sunflower oil
• 1 tbsp garam masala
• 1 tbsp turmeric powder
• 1 tsp cinnamon powder
• 1 tsp chili powder
• 200 g tomatoes, pureed
• 400 ml vegetable stock
• 400 ml coconut milk
• salt and pepper
• 200 g beetroot (pre-cooked; vacuum-packed)
• 4 sprigs of dill
• 200 g yogurt (3.5% fat)
• 1 tbsp lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 29 minutes; Total time approx. 49 minutes

With Garam Masala

1. Rinse the chickpeas in a sieve under running water and drain. Finely dice the onion and garlic. Clean, wash, or peel the soup vegetables and finely dice them. Peel and finely grate the ginger. 2. Heat the oil in a pot. Sauté the onions and prepared vegetables over medium heat for about 4 minutes. Add the garam masala, turmeric, cinnamon, chili, garlic and ginger and sauté for about 5 minutes. Add the chickpeas, passata, vegetable stock and coconut milk. Season with salt, bring to a boil and simmer covered for about 15 minutes over low heat. 3. Drain the beetroot in a sieve and finely dice it. Pick the dill tips from the stalks and chop roughly. Mix the yogurt with the lemon juice, beetroot, dill, salt and pepper. 4. Serve the chickpea dal in warmed bowls. Garnish with some beetroot yogurt and serve the remaining yogurt separately. Per serving: 16 g protein, 31 g fat, 40 g carbohydrates = 538 kcal (2241 kJ)