- 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
- 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.
- 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.