Spicy chickpeas
4 servings
Ingredients
| Quantity | 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 |
Directions
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.