Masala-Spiced Chickpeas

Name: Masala-Spiced Chickpeas
Yield: 6
Ingredients: 2 tsp. ground coriander; 1 tsp. ground cumin; 1/4 tsp. ground red (cayenne) pepper; 1/4 tsp. ground turmeric; 1/4 c. vegetable oil; 2 c. finely chopped onion; 2 can chickpeas; 1 tsp. coarsely ground black pepper; 3/4 tsp. salt; 1 tsp. fresh lemon juice; 1/4 c. fresh cilantro

By Colin CowiePublished: Jan 1, 2008

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Spice up your Indian dinner with this tasty appetizer.

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Ingredients

Masala:

2 tsp. ground coriander
1 tsp. ground cumin
1/4 tsp. ground red (cayenne) pepper
1/4 tsp. ground turmeric

Chickpeas:

1/4 cup vegetable oil
2 cups finely chopped onion
2 can chickpeas
1 tsp. coarsely ground black pepper
3/4 tsp. salt
1 tsp. fresh lemon juice
1/4 cup fresh cilantro

Directions

1. Step 1To make masala: Mix spices in a small cup until blended. Set aside.
2. Step 2To make chickpeas: Heat oil in a nonstick frying pan over medium-high heat. Add onions and sauté until light brown, 8 to 10 minutes. Add masala; stir 1 minute, or until spices become fragrant.
3. Step 3Stir in chickpeas, pepper, salt, and 1 tablespoon water. Cook over medium heat, stirring constantly, 7 minutes, or until the first few chickpeas begin to split. If mixture becomes dry, add additional water, 1 tablespoon at a time; curry should be moist but not saucy.
4. Step 4Remove from heat, and stir in lemon juice. Garnish with chopped cilantro.