Spicy Chickpeas

If you are looking for a yummy yet easy and fast dinner option, look no further. This dish is great served over rice or quinoa. I also like to throw together a simple watercress salad (watercress, lemon juice, olive oil, and garlic salt).

2 T olive oil

1 medium onion, finely chopped

1 t ground coriander

1/2 t ground cumin

1/8 t cayenne

1/8 t turmeric

1 (15 oz. can chickpeas)

rinsed & drained

1/2 t black pepper

1/2 t salt

1 T lemon juice

2 T chopped cilantro

Add chopped onion to hot olive oil and stir fry for a bit. Then add chickpeas and cook until tender and warm. In the meantime, you can add the spices in any order. I add the lemon juice and chopped cilantro at the last minute, right before serving. (I usually double or triple this to have leftovers).