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chickpea curry with dill

June 19, 2012

Ever find yourself with massive quantities of dill, not sure how to use it all? That’s the predicament we were in this week. Lots and lots of dill. and then more. And while I tend to love it, it’s been more of a side-dish supporting player than a headliner. My first thought was to dry it for later use. Safe, but boring. Luckily, a bit of research turned up a few different dill heavy recipes to ponder. Lots of sauces, a ton of variations on the new potatoes with dill theme, smoked salmon & dill quiche, cheddar dill scones, Russian mushroon & egg salad with dill… With the exception of that last one, they all sounded good, but not earth shattering. I was looking for party-in-my-mouth newness.

Thank you Chickpea Curry with Dill for bringing the party to dinner last night. We were, in turns, both apprehensive about the recipe (my tender scandinavian palate can easily get overwhelmed by spicy, his relationship with dill isn’t as enthusiastic as mine).  And while we’ll tone down a few things next time we make it, there will indeed be a next time we make it. As usual, we worked with the spices we had on hand (which meant a few substitutions), and tweaked the recipe to taste (more salt as our chickpeas had been coaxed back to life from dry instead of directly from a can, and a last minute addition of fresh squeezed lime-juice).

The freshness of the chickpeas, the mellowness of the dill simmered in a bath of tomato-onion-curry goodness, and the added brightness from that splash of lime juice all combined to not only make for a very satisfying dinner, it’s now at the top of my “to-bring” list for any BBQs or picnics this summer.

Chickpea Curry with Dill

Adapted from 5 Spices, 50 Dishes by Ruta Kahate via Food on the Food

  • 2 TBSP butter with a splash of oil to keep it from burning
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2-inch piece of ginger, minced
  • 2 tsp curry powder
  • 1 medium tomato, seeded and finely chopped
  • 1.5 cups chopped fresh dill
  • 2 cups chickpeas*
  • ¼ cup water
  • salt to taste **
  • lime juice to taste

Melt the butter and oil in a saucepan, then add onions and sauté until softened.  Add garlic, ginger, curry powder, and stir for a few minutes, then add the tomato. Cook for an additional 5 minutes, then add the dill, chickpeas, water, and salt. Simmer until the dill is tender (5 or so minutes).  Serve warm or at room temperature.

Recipe Notes:

* The recipe we used called for canned chickpeas. If you’re going that route, it’s a 15 oz can, drained

** The original recipe called for 1 tsp of salt. As we did the chickpeas from dried, we found we needed a bit more salt to compensate.

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2 Comments leave one →
  1. June 19, 2012 6:05 pm

    sounds like a great lunch !

  2. June 25, 2012 4:42 pm

    This sounds great!

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