Spicy chickpeas

Yield: 4 servings

Measure Ingredient
2 tablespoons Vegetable oil
1 medium Onion; finely chopped
1 teaspoon Ground coriander
½ teaspoon Ground cumin
⅛ teaspoon Cayenne pepper
⅛ teaspoon Turmeric
15½ ounce Garbanzo beans; canned, rinsed and
; drained
½ teaspoon Black peppercorns; coarsely ground
½ teaspoon Salt
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.

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