Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   vegetable oil
   1      medium        onion -- finely chopped
   1      teaspoon      ground coriander
     1/2  teaspoon      ground cumin
     1/8  teaspoon      cayenne pepper
     1/8  teaspoon      turmeric
  15 1/2  ounces        canned garbanzo beans -- rinsed and drained
     1/2  teaspoon      black peppercorns -- coarsely ground
     1/2  teaspoon      salt
   1      teaspoon      fresh lemon juice
   2      tablespoons   fresh cilantro -- chopped

Preparation:

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.