Chickpea Curry With Fresh Dill (Rasa Walla Kabuli Chana) - cooking recipe

Ingredients

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 tomatoes, finely chopped
3 cups finely chopped fresh dill leaves, and tender stalks
1 cups cooked chickpeas or (15 ounce) can chickpeas, drained
1/4 cup water
1 teaspoon salt (or less)

Preparation

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.