Chickpea Curry With Fresh Dill (rasa Walla Kabuli Chana)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons canola oil
• 1 medium yellow onion, finely chopped
• 1 teaspoon cayenne (or less)
• 1 teaspoon coriander seed, finely ground
• 1 teaspoon finely grated garlic
• 1 teaspoon finely grated fresh ginger
• 1/2 teaspoon ground turmeric
• 1 medium tomato, finely chopped
• 3 cups finely chopped fresh dill leaves, and tender stalks
• 2 cups cooked chickpeas or 1 (15 ounce) can chickpeas, drained
• 1/4 cup water
• 1 teaspoon salt (or less)

Recipe

• 1 heat the oil in a medium saucepan and saute the onion over medium heat until it has softened, about 5 minutes.
• 2 add the cayenne, coriander garlic ginger, and turmeric and stir for 3 to 4 minutes.
• 3 mix in the tomato and cook until it is soft, about 5 minutes.
• 4 add the dill, chickpeas, water, and salt, and simmer (i covered the skillet) until the dill is soft and tender, 5 to 8 minutes.
• 5 serve warm with rice.