Spicy Chickpeas

• Recipe by Maya Kaimal

My father created this amazingly simple yet delicious side dish specifically for canned chickpeas.

Ingredients

1. 2 tablespoons vegetable oil
2. 1 medium onion, finely chopped
3. 1 teaspoon ground coriander
4. 1/2 teaspoon ground cumin
5. 1/8 teaspoon cayenne pepper
6. 1/8 teaspoon turmeric
7. One 15 1/2-ounce can chickpeas, rinsed and drained
8. 1/2 teaspoon coarsely ground black peppercorns
9. 1/2 teaspoon salt
10. 1 teaspoon fresh lemon juice
11. 2 tablespoons chopped cilantro

Directions

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.