Indian recipes

Spicy Chickpeas

Course : Indian
Source: Food and Wine, February 1999
Serves: 4

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Ingredients:

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 / 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.

Spicy Chickpeas

Ingredients:

Preparation / Directions:

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