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).

2 comments:

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.