Chickpea Curry With Fresh Dill (Rasa Walla Kabuli Chana)

• 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)

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.

canola oil, yellow onion, cayenne, coriander seed, garlic, ginger, ground turmeric, tomatoes, dill, chickpeas, water, salt

Taken from www.food.com/recipe/chickpea-curry-with-fresh-dill-rasa-walla-kabuli-chana-477173 (may not work)