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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From Oprah magazine, March 2007. Ingredients:
2 teaspoons ground coriander |
1 teaspoon ground cumin |
1/4 teaspoon cayenne pepper |
1/4 teaspoon ground turmeric |
1/4 cup oil |
2 cups finely chopped onions |
2 (15 ounce) cans chickpeas, rinsed and drained |
1 teaspoon black pepper |
3/4 teaspoon salt |
1 teaspoon fresh lemon juice |
1/4 cup chopped fresh cilantro |
Directions:
1. To make masala, mix spices until blended and set aside.
2. Heat oil over med-high heat. Add onions and saute until light brown, 8-10minutes. Add masala; stir 1 minute or until spices are fragrant.
3. Stir in chickpeaks, pepper, salt and 1 T. water. Cook over medium heat, stirring constantly for 7 minutes or until the first few chickpeas begin to split. It it becomes dry, add some water. Only add 1 T. at a time. It should be moist but not saucy.
4. Remove from heat. Stir in lemon juice and garnish with cilantro.
5. This would be so great scooped up in poori.
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