Indian Chickpeas with Tomatoes and Dill

Chickpeas with Dill 1

Although I most often associate dill with pickles and Scandinavian cuisine, it was Vietnamese (specifically cha ca thang long) and this Indian dish that finally turned me onto the polarizing herb.

And so the girl who could barely tolerate dill as a garnish (I’m a sweet gherkin girl through and through) became somebody who can’t seem to pass up the large, leafy bunches when they make their appearance at the farmer’s market.

Chickpeas with Dill 2

Chickpeas are simmered with garlic and onions, Indian spices, a slightly sweet tomato sauce and plenty of chopped, fresh dill in this healthy vegan dish.  If you’ve got pre-cooked chickpeas on hand, the dish should only take about 20 minutes from start to finish.

Although you can certainly use canned chickpeas for this recipe, I’d strongly recommend boiling up some dried beans yourself.  They’re not only more economical, but the texture is far superior, which is pretty important in a dish made almost exclusively with chickpeas.

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Indian Chickpeas with Tomatoes and Dill

Yield: 4 servings

Ingredients:

* 2 Tablespoons oil
* 1 large yellow onion, finely chopped
* 3 cloves garlic, minced
* 1 teaspoon minced or grated fresh ginger
* 1 teaspoon ground coriander
* 1 teaspoon cayenne
* 1/2 teaspoon ground turmeric
* 1 cup diced tomatoes in their juice
* 2 cups finely chopped dill leaves and tender stalks
* 2-1/2 cups cooked chickpeas
* 1/4 cup water
* 1 teaspoon salt
* 1/2 teaspoon sugar

Directions:

Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until the onion begins to turn golden. Add the garlic and ginger and continue to cook, stirring frequently, until the onion mixture is golden. Reduce heat to medium.

Add the coriander, cayenne and turmeric and stir to evenly coat the onions mixture. Add the tomatoes with their juice and cook, stirring occasionally, until the tomatoes begin to break down. You can use the back of a wooden spoon to help break up the larger chunks.

Add the dill, chickpeas, water, salt and sugar and simmer until the dill has wilted and the mixture is heated through, about 5-10 minutes.

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7 Responses to “Indian Chickpeas with Tomatoes and Dill”

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    1
    Eileen — May 21, 2013 at 7:17 am

    These chickpeas sound so good! A perfect lunch, especially for those of us who wholeheartedly love dill–you can have all the sweet gherkins on my pickle plate! :)

    Reply

    • Cate — May 21st, 2013 @ 9:32 pm

      Sounds good- I’ll trade you my dill spears for the gherkins!

      Reply

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    Elizabeth Mars — May 22, 2013 at 12:44 am

    Dill isn’t immediately associated with Indian food but they can use copious amounts of it in certain dishes. I make a channa dal and dill pilau which is really good too. This looks great and I’ll have to book mark it to make soon. Just discovered your blog and love your style of food, will have to bookmark a few things to make!

    Reply

    • Cate — May 22nd, 2013 @ 8:07 am

      Thanks so much Elizabeth! Looks like I have to try the channa dal and dill pilau, it sounds like it would be right up my alley :)

      Reply

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    3
    Emily K. @ Leaf Parade — May 22, 2013 at 4:56 am

    Mmmm. These look good! :)

    Reply

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    4
    Eva — July 8, 2013 at 10:13 am

    How many does this serve?

    Reply

    • Cate — July 10th, 2013 @ 8:35 pm

      Thanks for the catch- it would serves about 4.

      Reply

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