I was wandering around World Market, as one does, looking for something, anything, to impulse buy. I was thinking about what to make for dinner and had chickpeas on the brain (which makes no sense, I realize) and then it hit me. On the cover of a small, paperback cookbook was the chickpea dish of my dreams. I had found what I came in for…a cookbook called 5 Spices, 50 Dishes.
I cannot vouch for the entirely of this book, since I have still only made the one recipe. But, I have made it like 4 times and am totally in love. It’s warm, filling, spicy, healthy and easy. Seriously, seriously easy. Would be a great side, or even a vegetarian main dish.
*Major disclaimer – The dish is called Chickpeas with Dill. I had no dill. I had basil, so I used it and it was good. That was really my only modification…unfortunately, it changes the title of the recipe!
Chickpea Curry with Fresh Dill (or Basil!)
- 2 TB oil (olive or canola)
- 1 medium yellow onion, fine diced
- 2 cloves garlic, minced
- 1 2-inch piece of ginger, peeled and minced
- 1/2 tsp turmeric
- 1 tsp ground coriander seed
- 1 tsp cayenne (ok, I used closer to a 1/2 tsp…it’s HOT)
- 1 medium tomato, diced (about 1 c.)
- 2 bunches finely chopped dill, or a large handful chopped basil
- 1 15.5 ounce can chickpeas, rinsed
- 1/4 c. water
- 1 tsp salt
Heat olive oil in a heavy pot over medium high heat. Add onion, and cook until translucent, about 5 minutes. Add garlic, ginger, turmeric coriander and cayenne and cook another 3-4 minutes until well combined and fragrant. Add tomato and cook until soft, about 5 minutes. Stir in chickpeas, water, salt and herbs, lower heat and simmer for 5-10 minutes. *Note – if you like a slightly mushier chickpea, add another 14/ to 1/2 c of water and cook a bit longer.*
Serve as a side with grilled fish or chicken, as a full meal over couscous with some Greek yogurt, or just eat it out of the pot with a fork and be happy.