Do you know what’s really good for cancer patients? Spending time on a farm. Snipping flowers. Picking yellow, green, and purple beans. Falling asleep amid the scented, feathery fronds of dill blowing in the breeze. (Just kidding. I wasn’t really asleep. Just resting.)
Here’s a great recipe that will use up the rest of that big bunch of dill you don’t know what to do with. After all, one can’t live on pickles alone (at least if you want to keep your red cell counts up). This easy curry dresses up a can of beans from the pantry, which means you won’t use up the day’s energy making lunch. And if you do, well, I know a nice, cozy spot where you can spend the rest of the afternoon. Just watch out for tractors.
Quick Chickpea Curry with Dill
The original recipe calls for two whole bunches of dill, but that seems a little extreme. One suits me just fine.
2 Tbsp. canola oil
1 medium onion, finely chopped
1-2 cloves garlic, finely grated
1-inch piece of ginger, finely grated
1 tsp. ground coriander
½ tsp. turmeric
¼ tsp. cayenne (or more to taste)
1 medium tomato, finely chopped
1/4 cup chopped fresh dill
1 15-oz. can chickpeas, drained
¼ cup water
1 tsp. salt
Heat oil in medium saucepan over medium heat. Sauté onion until softened, about 5 minutes. Add the garlic, ginger, coriander, turmeric, and cayenne, and stir for 3 minutes or so. Mix in the tomato and cook until soft, about 5 minutes. Add the dill, chickpeas, water, and salt, and simmer until the dill is tender, maybe 5 minutes more. Serve warm or at room temperature.
Source: Adapted from 5 Spices, 50 Dishes by Ruta Kahate.