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Spiced Chickpeas & Dill
This recipe was cobbled together with the collection of spices I had in my pantry and the abundance of fresh dill I had for the season
Prep Time: 00:10
Cook Time: 01:00
1/2 cup dried chickpeas (soaked overnight)
1 inch x inch dried wakame (optional)
3 small to medium sized tomatoes (i used a local type of tomato which looked like a cross between a roma and cherry tomatoes), cubed
2 tsp garlic paste (may be substituted for tsp of chopped, fresh garlic)
1 red onion
1 tbsp ghee or clarified butter (ghee adds a rich taste to the final product but if you have none in hand, any neutral tasting oil will
1 tsp chilli powder
1 tsp coriander powder
1 tsp grated fresh ginger
1 handful of dill, chopped
1Bring to boil a pot of water and add a tsp of salt. Add in the wakame seaweed. Cooking chickpeas (or other beans) with some wakame could help to make it more easily digestible for some people. Boil the chickpeas until soft and you can easily run a fork through it. Drain the water and set aside.
2In a pot, heat the ghee. If it is solid at room temperature, allow it to liquify before adding in the garlic, onion and ginger. Sautee until fragrant.
3Add the tomatoes and allow it to cook and soften. Lower the heat. Cover the pot and allow the mixture to simmer for about 5-8 minutes.
4Keep checking every few minutes and stir if needed to avoid the bottom being burned.
5Add coriander and chilli powder and stir. Let simmer for another minute.
6Add in the cooked chickpeas and stir to coat the chickpeas evenly.Sprinkle in the chopped dill and stir evenly. Turn off the heat.
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