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Ingredients
- 4teaspoons best-quality olive oil
- 1cup diced onions
- ½teaspoon turmeric
- ½teaspoon cumin
- ½teaspoon coriander
- ¼teaspoon cayenne pepper (optional)
- 215-ounce cans chickpeas, drained and rinsed
- 4teaspoons lemon juice, or to taste
- ¼teaspoon salt
- Pepper to taste
- 2tablespoons chopped fresh cilantro or parsley
Nutritional analysis per serving (4 servings)
358 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 53 grams carbohydrates; 15 grams dietary fiber; 10 grams sugars; 16 grams protein; 615 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a sauté pan large enough to easily hold the beans over medium heat. When hot, add the oil to heat, then add the onion and sauté until deeply colored, about 6 to 8 minutes, stirring periodically.
- Step 2
Add the turmeric, cumin, coriander and cayenne pepper (if using) and continue to sauté until the spices are aromatic and a bit toasted, about 3 minutes.
- Step 3
Add the chickpeas, lemon juice, salt and pepper and cook for another 5 minutes to blend the flavors.
- Step 4
Remove from heat and cool. Store in the refrigerator, or mix in the fresh cilantro or parsley and serve immediately.
Private Notes
Comments
curry leaves can also be used instead of cilantro or parsley for a traditional indian version of this dish. they need to be introduced with turmeric, cumin etc.
Parsley rarely works well with Indian food, especially here. also, the quantity of turmeric recommended in the recipe is high, and will add some bitterness. I suggest taking it down to 1/4 tsp.
Next time I will double the onion.
I have been making this for years and love it. I up the spices because I like it that way.
Used fewer chickpeas, used curry powder (2 tsp) and cayenne (1 tsp) for the spices. Used extra onion and too much oil. Used limes (2) instead of lemons. No cilantro in the house, so skipped that. Easy and delicious; should make again.
I ended up riffing off this recipe. ?The outcome was really good! At the last minute I realized I didn’t have turmeric. I substituted curry powder for all the spices except cayenne. I added the cayenne. The dish was finished and tasted good. But I had a little time and I realized my family would want more onions and more kick . In the end I used 4c onion and double the spice.