Sauteed chick-peas with cinnamon and fresh coriander
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (19-ounce) chick-peas; rinsed and drained (about 2 cups) |
| 2 | tablespoons | Plus 2 teaspoons olive oil; (preferable extra-virgin) |
| 2 | Cinnamon sticks; halved | |
| 2 | teaspoons | Fresh lemon juice; or to taste |
| ¼ | cup | Fresh coriander |
Directions
Can be prepared in 45 minutes or less.
Dry chick-peas completely between layers of paper towels.
In a deep 12-inch heavy skillet (preferably non-stick) heat 3 tablespoons oil with cinnamon sticks over moderately high heat until cinnamon is fragrant and sauté chick-peas, shaking skillet, until browned and crisp, about 10 minutes. Transfer chick-peas to a bowl and toss with remaining 2 teaspoons oil, lemon juice, coriander, and salt and pepper to taste. Serve chick-peas warm or at room temperature.
Serves 2.
Gourmet September 1994
Posted to recipelu-digest by Sandy <sandysno@...> on Mar 05, 1998