Crispy Masala Chickpeas, Lemon Dal and Pitta Chips

There’s a wonderful Madhur Jaffrey recipe where she describes a lemon dal made by lining a large bowl with sliced lemons, pouring the cooked dal on top and leaving it to infuse; this simplified version is my homage to that, topped with crisp spiced chickpeas and served with pitta chips to scoop. It’s even nicer warmed through the next day – just store in separate containers.