16 June 2007

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).


Nisa said...

Having eaten this dish at your table before, I am so happy to have the recipe at my fingertips. Mmmmmm mmmmm good. I just love tushy beans.

laurel said...

Mmmm.. I have a whole bunch of chickpeas at home that are just BEGGING to be transformed in to something like this. I just might have to make it tonight.