Tested and Perfected by Food and Wine
Spicy Chickpeas
© Zubin Schroff

Spicy Chickpeas

  • SERVINGS: 4
  • FAST
  • VEGETARIAN

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

  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
  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.