Ingredients for Chickpea Curry With Fresh Dill Rasa Walla Kabuli Chana
- Canola Oil
- Yellow Onion
- 1 teaspoon cayenne pepper (or ½ teaspoon for less heat)
- Coriander Seed
- 2 cloves garlic, minced
- Fresh Ginger
- Ground Turmeric
- Tomatoes
- Fresh Dill Leaves
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 cup water
- 1 teaspoon salt (or to taste)
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How to Make Chickpea Curry With Fresh Dill Rasa Walla Kabuli Chana
- Heat 2 tablespoons of oil in a medium saucepan over medium heat. Add 1 medium onion, chopped, and sauté until softened, about 5 minutes.
- Add 1 teaspoon cayenne pepper (reduce to ½ teaspoon for less heat), 1 tablespoon ground coriander, 2 cloves garlic minced, 1-inch piece of ginger grated, and ½ teaspoon turmeric. Stir and cook for 3-4 minutes.
- Stir in 1 (14.5 ounce) can of diced tomatoes, undrained, and cook until softened, about 5 minutes.
- Add ½ cup chopped fresh dill, 2 (15-ounce) cans chickpeas, drained and rinsed, 1 cup water, and 1 teaspoon salt (or to taste). Simmer until the dill is tender and the sauce has thickened slightly, about 5-8 minutes.
- Serve warm over rice. Garnish with extra fresh dill, if desired.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
8g
Fat
3g
Carbs
10g