Curried chickpeas
Curried chickpeas
Rating: (1 rated)
Recipe Yield: Total time: 20 minutes, plus cooling time | Serves 4
1/2 cup diced onions 4 teaspoons best-quality olive oil 1/2 teaspoon turmeric 1/2 teaspoon cumin 1/2 teaspoon dried coriander 1/4 teaspoon cayenne pepper 2 (15-ounce) cans chickpeas, drained 2 tablespoons chopped fresh cilantro 1 tablespoon lemon juice, or to taste Salt

Step 1 In a large saute pan heated over medium-high heat, saute the onion in the olive oil until deep golden and crispy, about 6 to 8 minutes, stirring frequently.

Step 2 Add the turmeric, cumin, coriander and cayenne pepper and cook, stirring constantly, until aromatic and lightly toasted, about 3 minutes.

Step 3Add the chickpeas, cilantro and lemon juice and continue to stir to develop the flavors, about 5 minutes. Remove from heat and season with one-fourth teaspoon salt, or to taste.

Step 4Cool the salad, then transfer it to a container, cover and refrigerate until chilled before serving, at least 30 minutes. Taste and adjust seasoning and lemon juice as desired. This makes just over 3 cups salad.

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