Curried Chickpeas

This recipe comes from Joan's On Third and if you live in Los Angeles you are probably a big fan of this wonderful restaurant and gourmet market.

The super healthy dish is comprised of few ingredients yet is full of flavor with a little spicy kick.

Curried Chickpeas

1/2 c diced sweet white onions

4 t olive oil

1/2 t turmeric

1/2 t cumin

1/2 t coriander

1/4 t cayenne pepper

2 (15 oz) cans of chickpeas, drained

2 T chopped, fresh cilantro

1 T fresh lemon juice

kosher salt

In a large saute pan over medium heat, saute the onion in the olive oil until deep golden and crispy, about 6-8 minutes.  Stir frequently.

Add turmeric, cumin, coriander and cayenne pepper and cook, stirring constantly, until aromatic and lightly toasted, about 3 minutes.

Add the chickpeas, cilantro and lemon juice and continue to stir to develop the flavors, about 5 minutes.

Cool the salad, then transfer to a container, cover and refrigerate until chilled, about 30 minutes.

As always, taste and adjust seasoning and lemon juice to suit your unique palate.  I have made this recipe as is and I have also doubled the seasoning and lemon juice for more intense flavor.

Serves 4.

Source:  The Los Angeles Times;  Joan's On Third