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curried chickpeas


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Member since 2011

Serves 4 | Prep Time 25 minutes | Cook Time 20 minutes

Ingredients

Curried chickpeas

Total time: 20 minutes, plus cooling time

Servings: 4

Note: Adapted from Joan's on Third

1/2 cup diced onions

4 teaspoons best-quality olive oil

1/2 teaspoon turmeric

1/2 teaspoon cumin

1/2 teaspoon dried coriander

1/4 teaspoon cayenne pepper

2 (15-ounce) cans chickpeas, drained

2 tablespoons chopped fresh cilantro

1 tablespoon lemon juice, or to taste

Salt


1. In a large saute pan heated over medium-high heat, saute the onion in the olive oil until deep golden and crispy, about 6 to 8 minutes, stirring frequently.



2. Add the turmeric, cumin, coriander and cayenne pepper and cook, stirring constantly, until aromatic and lightly toasted, about 3 minutes.



3. Add the chickpeas, cilantro and lemon juice and continue to stir to develop the flavors, about 5 minutes. Remove from heat and season with one-fourth teaspoon salt, or to taste.



4. Cool the salad, then transfer it to a container, cover and refrigerate until chilled before serving, at least 30 minutes. Taste and adjust seasoning and lemon juice as desired. This makes just over 3 cups salad.


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