Afghan (Kabul & Herat)
Chickpea Curry with Fresh Dill (Rasa Walla Kabuli Chana)
Chickpeas, tomatoes and dill come together in this Afghan curry, fragrant with cayenne and coriander and simmered on the stove. Serve with rice.
40 min · Serves 4 · Easy
4
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 20 min · 40 min total
- easy
- 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. Mix in the tomato and cook until it is soft, about 5 minutes.
- 3
Add the dill, chickpeas, water, and salt, and simmer until the dill is soft and tender, 5 to 8 minutes. Serve warm with rice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
