Chickpea Curry with Dill, Carrot and Beet Raita

As much as I love all types of legumes, chickpeas are probably my favorite to which I return time and time again. This Indian chickpea curry is especially delectable, as it includes fresh dill, carrot, and a good selection of hot and aromatic spices. In addition to that, I served it with a fresh, creamy, tangy and colorful beetroot and yogurt raita and some hot fresh cooked white basmati rice. It's not a complicated dish at all and it is nourishing and quite refreshing and satisfying. If you please, you can serve it with Indian flat breads instead of rice. Either way, if you love legumes, you won't be disappointed.

Chickpea Curry with Dill, Carrot and Beet Raita

Recipe by Lisa Turner
Adapted from Good Veg: Ebullient Vegetables, Global Flavors — A Modern Vegetarian Cookbook
Cuisine: Indian
Published on January 17, 2018

Delicious and satisfying dill and carrot chickpea curry served with a creamy, tangy and colorful beet raita

Preparation: 20 minutes
Cooking time: 20 to 25 minutes

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Raita:

1 small beet, peeled and coarsely grated
1/3 cup whole fat plain yogurt
2 tablespoons dried unsweetened grated coconut
juice from 1 lime (2 tablespoons)
sea salt and fresh cracked pepper to taste

Curry:

2/3 cup dried chickpeas (2 cups cooked or 1 19 oz can)
2 tablespoons coconut oil
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
1 small red onion, finely chopped
2 medium carrots, chopped
2 to 3 red or green chilies, seeded and finely chopped
1 1/2 teaspoons ground coriander
1 1/2 teaspoons Kashmiri or other chili powder
1 teaspoon turmeric
1/2 teaspoon amchoor (dried mango) powder (optional)
1 clove garlic, minced
1-inch fresh ginger, grated or minced
2 medium tomatoes, chopped
1/2 cup coconut milk
1 large bunch fresh dill, finely chopped
juice from 1 lime (2 tablespoons)
1 1/2 teaspoons sea salt, or to taste
fresh cracked pepper to taste

Instructions:

Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a large saucepan. Cover with fresh water and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the chickpeas are buttery soft — about 1 to 1 1/2 hours. Drain and set aside.
While the chickpeas are cooking, prepare the raita. Transfer the grated beet to a small bowl and stir in the yogurt, grated coconut and lime juice. Season with sea salt and fresh cracked black pepper to taste. Refrigerate until serving.
Wipe the saucepan dry, add the oil, and heat over medium heat. Toss in the mustard seeds and cumin seeds and stir for 30 to 60 seconds until the mustard seeds turn grey and begin to splutter and pop. Add the onion and stir for 2 to 3 minutes until translucent. Stir in the carrots and cook for another 5 minutes. Add the chilies and ground spices, stir for minute until fragrant, and then add the garlic and ginger and cook for another minute. Add the tomato and cook for 5 minutes.
Now stir in the coconut milk, dill, and chickpeas, and bring to a gentle boil. Reduce the heat to medium-low and simmer for another 6 to 8 minutes until the carrot is tender.
Remove from heat, stir in the lime juice, and season with salt and pepper to taste. Serve hot with flatbreads or over a bed of fresh cooked white rice with a scoop of the raita on the side.

Makes 4 to 5 servings