Curried Chickpeas
Curried Chickpeas
This recipe come from Joan’s on Third, a specialty food store and restaurant located in West Hollywood, Los Angeles. A great little place with a refreshing yet comfortable atmosphere and a great menu selection.
Ingredients
- 2 cans chickpeas (15 ounce) drained and rinsed well
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- ½ teaspoon ground turmeric
- ½ teaspoon ground coriander
- ¼ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- 1 pinch ground black pepper
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh cilantro or parsley divided
Instructions
- Heat oil in a large pan (or skillet) over low heat. Add onion and salt and sauté for about 10 minutes, until it becomes translucent. The onion should start sweating and yield, but not brown, so keep an eye on the pan the whole time and stir every so often.
- When the onion is soft and translucent turn the heat to medium and add turmeric, cumin, coriander, and cayenne pepper. Sauté for 60 seconds, until the spices are toasted.
- Add chickpeas, lemon juice, 1 tablespoon of chopped cilantro (or parsley), and ground black pepper.
- Cook, stirring constantly for further 5 minutes to let the flavors blend.
- Remove from the heat and let cool completely. If the chickpeas look a bit dry, sprinkle with some oil and a few drops of lemon juice.
- Before serving, sprinkle with chopped cilantro (or parsley) and a bit of oil if needed.
- Store in an airtight container in the refrigerator up to one week.
Notes
Found online at: https://www.theironyou.com/2018/11/curried-chickpeas.html