- 2 teaspoons cumin seeds
- 2 teaspoons fennel seeds
- 1 1/2 teaspoons coriander seeds
- 1/2 cup extra-virgin olive oil
- 2 shallots, halved and thinly sliced
- 1/2 preserved lemon, pulp discarded and peel minced (see Note)
- Three 15-ounce cans chickpeas, rinsed and drained
- 1 cup chopped flat-leaf parsley
- 1/2 cup chopped cilantro
- 1 tablespoon fresh lemon juice
- Kosher salt
- Freshly ground pepper
- In a large skillet, toast the cumin, fennel and coriander seeds over moderate heat, stirring, until fragrant, about 2 minutes. Transfer to a mortar and let cool slightly, then finely grind.
- In the same skillet, heat 1/4 cup of the olive oil until shimmering. Add the shallots and cook over moderately high heat, stirring, until softened, about 1 minute. Add the preserved lemon and the ground spices and cook, stirring, until fragrant, about 2 minutes. Stir in the chickpeas and the remaining 1/4 cup of olive oil and cook until the chickpeas are heated through, about 5 minutes.
- Stir in the parsley, cilantro and lemon juice and season with salt and pepper. Transfer the chickpeas to a bowl and serve warm.
The chickpeas can be prepared through Step 2 and refrigerated overnight. Reheat gently, stirring in the herbs just before serving.
Moroccan preserved lemons are made by macerating whole lemons in lemon juice and salt until very soft. The lemon pulp is usually discarded and only the peel is used. They're available at specialty food shops and at kalustyans.com.