Aromatic chickpeas with coriander, fennel seed, mustard seed, pepper, and lots of dill, all cooked in warm coconut milk.
Dill Chickpeas
Aromatic Chickpeas with coriander, fennel seed, mustard seed, pepper, and lots of dill.
Ingredients
- 15 oz -435g Chickpeas
- 1C -144g small diced Onion
- 1 -4g Siced Garlic clove
- .70 oz -20g dill
- 1 & ½ tsp -2.5g coriander
- ½ tsp -1g white pepper
- ½ tsp -1g mustard seed
- 1tsp -1.5g fennel seed
- 3/4C 200g coconut milk
- 3tsp -40g olive oil
- 1 tbsp – 15g rice vinegar
garnish
- cracked black pepper
- dill fronds
- olive oil
Instructions
- Pick the dill fronds from the stemsave a couple of fronds for garnish and roughly chop the rest of the fronds Cut the stems into 2-inch long pieces and tie them together with twine. save for laterCoursly grind the coriander, fennel seed, mustard seed, and white pepper.
- Add the oil to a pan on medium heat Add the onion and dill stems. Sweat until the onions are fragrant. Add the ground spices and cook until they are aromatic Add the Coconut milk, chickpeas, and season with salt. Cook for an additional 5 minutes, until everything is warm and the oil & milk homogenize. Add the roughly chopped dill fronds and rice vinegar.
- Garnish with cracked black pepper, dill fronds, and olive oil.