This dish is surprisingly good considering the ingredients are so simple, and it’s a cinch to make. It’s better to eat the same day, once you stir in the fresh herbs.
- 4 teaspoons best-quality olive oil
- 1 cup diced onions
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ½ teaspoon coriander
- ¼ teaspoon cayenne pepper (optional)
- 2 15-ounce cans chickpeas, drained and rinsed
- 4 teaspoons lemon juice, or to taste
- ¼ teaspoon salt
- Pepper to taste
- 2 tablespoons chopped fresh cilantro or parsley
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
352 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 51 grams carbohydrates; 14 grams dietary fiber; 9 grams sugars; 15 grams protein; 671 milligrams sodium
- 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.
- 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.
- Add the chickpeas, lemon juice, salt and pepper and cook for another 5 minutes to blend the flavors.
- Remove from heat and cool. Store in the refrigerator, or mix in the fresh cilantro or parsley and serve immediately.