Ingredients
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2 tablespoons canola oil
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1 medium yellow onion, finely chopped
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1 teaspoon cayenne (or less)
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1 teaspoon coriander seed, finely ground
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1 teaspoon finely grated garlic
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1 teaspoon finely grated fresh ginger
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1/2 teaspoon ground turmeric
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1 medium tomatoes, finely chopped
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3 cups finely chopped fresh dill leaves, and tender stalks
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2 cups cooked chickpeas or 1 (15 ounce) can chickpeas, drained
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1/4 cup water
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1 teaspoon salt (or less)
Instructions
- Heat the oil in a medium saucepan and saute the onion over medium heat until it has softened, about 5 minutes.
- Add the cayenne, coriander garlic ginger, and turmeric and stir for 3 to 4 minutes.
- Mix in the tomato and cook until it is soft, about 5 minutes.
- Add the dill, chickpeas, water, and salt, and simmer (I covered the skillet) until the dill is soft and tender, 5 to 8 minutes.
- Serve warm with rice.