CURRIED CHICKPEAS

 

  • Cooking Time: 20 minutes
  • Servings: 4
  • Preparation Time: 25 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

Directions

  • 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.

Notes

Website Credit: http://articles.latimes.com/2009/oct/21/food/fo-sos21

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