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
Preparation
Step 1To make masala: Mix spices in a small cup until blended. Set aside.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.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.Step 4Remove from heat, and stir in lemon juice. Garnish with chopped cilantro.
