Follow these steps for perfect results
vegetable oil
onion
finely chopped
ground coriander
ground cumin
cayenne pepper
turmeric
garbanzo beans
canned, rinsed and drained
black peppercorns
coarsely ground
salt
lemon juice
fresh
fresh cilantro
chopped
Heat vegetable oil in a large skillet over medium-high heat.
Add finely chopped onion to the skillet and cook, stirring occasionally, until lightly browned (about 5 minutes).
Add ground coriander, ground cumin, cayenne pepper, and turmeric to the skillet and cook, stirring, for about 1 minute until fragrant.
Add rinsed and drained chickpeas, coarsely ground black peppercorns, and salt to the skillet.
Cook over medium heat, stirring occasionally, until the chickpeas are warmed through (about 5-7 minutes).
Remove the skillet from the heat.
Stir in fresh lemon juice and chopped fresh cilantro.
Transfer the spicy chickpeas to a bowl and serve warm or at room temperature.
Expert advice for the best results
Adjust the amount of cayenne pepper to your preferred level of spiciness.
Garnish with a dollop of plain yogurt or a sprinkle of chopped red onion for added flavor and texture.
For a creamier texture, add a splash of coconut milk during the last few minutes of cooking.
Everything you need to know before you start
5 minutes
Can be made ahead and stored in the refrigerator for up to 3 days.
Serve in a rustic bowl, garnished with fresh cilantro and a drizzle of olive oil.
Serve as a side dish with grilled meats or vegetables.
Serve as a topping for rice or quinoa.
Serve as a snack with pita bread or naan.
Complements the spice and earthiness.
Cuts through the richness of the dish.
Discover the story behind this recipe
Chickpeas are a staple in Indian cuisine and are often used in curries and other dishes.
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