Spicy Chickpeas

Course : Indian
Serves: 4
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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.

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