|2 tablespoons||Vegetable oil|
|1 medium||Onion; finely chopped|
|1 teaspoon||Ground coriander|
|½ teaspoon||Ground cumin|
|⅛ teaspoon||Cayenne pepper|
|15½ ounce||Garbanzo beans; canned, rinsed and|
|½ teaspoon||Black peppercorns; coarsely ground|
|1 teaspoon||Fresh lemon juice|
|2 tablespoons||Fresh cilantro; chopped|
In a large skillet, heat the oil. Add the onion and cook over moderately high heat, stirring, until lightly browned, about 5 minutes. Add the coriander, cumin, cayenne and turmeric and cook, stirring, about 1 miniute.
Add the chickpeas peppercorns and salt and cook over moderate heat until warmed through. Remove from the heat and stir in the lemon juick and cilantro. Transfer to a bowl and serve warm or at room temperature.
Per serving: 200 Calories; 8g Fat (36% calories from fat); 6g Protein; 27g Carbohydrate; 0mg Cholesterol; 733mg Sodium Recipe by: Food & Wine, February 1999 Converted by MM_Buster v2.0l.
Random recipe of the day