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Spicy Chickpeas

Maya Kaimal's father created this amazingly simple yet delicious side dish specifically for canned chickpeas.

slideshow More Delicious, Quick Side Dishes

  • Servings: 4

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  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon turmeric
  • One 15 1/2-ounce can chickpeas, rinsed and drained
  • 1/2 teaspoon coarsely ground black peppercorns
  • 1/2 teaspoon salt
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons chopped cilantro


  1. In a large skillet, heat the oil. Add the onion and cook over moderately high heat, stirring, until lightly browned, about 5 minutes. Add the coriander, cumin, cayenne and turmeric and cook, stirring, about 1 minute. Add the chickpeas, peppercorns and salt and cook over moderate heat until warmed through. Remove from the heat and stir in the lemon juice and cilantro. Transfer to a bowl and serve warm or at room temperature.
Contributed By Photo © Zubin Schroff Published February 1999

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