High-Fiber Side Dish – Chickpea Curry Recipe

  • 2 tablespoons canola oil
  • 1 medium yellow onion, finely chopped
  • 1/2 teaspoon ground cayenne or red pepper
  • 1 teaspoon coriander seeds, finely ground
  • 1 teaspoon finely grated garlic
  • 1 teaspoon finely grated fresh ginger
  • 1/2 teaspoon ground turmeric
  • 1 medium tomato, finely chopped
  • 1 1/2 cups finely chopped fresh dillweed and tender stalks
  • 1 (15.5 ounce) can low-sodium chickpeas, rinsed and drained
  • 1/4 cup water
  • 1/4 teaspoon salt
  1. Heat oil in medium saucepan over medium heat and saute onion until softened, about 5 minutes. Add cayenne, coriander, garlic, ginger, and turmeric and stir 3 to 4 minutes.
  2. Mix in tomato and cook until soft, about 5 minutes. Add 1 cup dillweed, chickpeas, water, and salt and simmer 5 minutes. Sprinkle with the remaining 1/2 cup dillweed.