Chickpea curry with dill

Ingredients for 2 servings:

• some oil or ghee
• 2 onions, chopped
• 1 tbsp garlic, chopped
• 1 tbsp ginger, chopped
• some salt
• 4 m.-sized tomatoes
• 1 can chickpeas, 480 g weight
• 2 tbsp garam masala
• 1 tsp chili pepper(s), dried and crushed
• 1 tsp turmeric
• 3 cup(s) dill, with stems, chopped
• some water, hot

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Rasa Walla Kabuli Chana

Pound the garlic and ginger with a little salt in a mortar and pestle until a paste forms. Chop the tomatoes, rinse the chickpeas, and set aside hot water. Heat the oil and sauté the onion until soft. This takes about 5 minutes. Add the garlic and ginger puree and fry briefly. Add the garam masala, a little chili, turmeric, and tomatoes, stir well, and sauté for about 5 minutes. Add a little water and stir frequently to prevent burning. Now add the rinsed chickpeas and dill. Season with salt and chili and sauté for about 8 minutes, until the dill is soft. Stir frequently and add a little water if needed. Tastes good on its own, but even better with rice or flatbread and raita.