Servings: Serves 6
To make masala: Mix spices in a small cup until blended. Set aside.
To make chickpeas: Heat oil in a nonstick frying pan over medium-high heat. Add onions and sauté until light brown, 8 to 10 minutes. Add masala; stir 1 minute, or until spices become fragrant.
Stir in chickpeas, pepper, salt, and 1 tablespoon water. Cook over medium heat, stirring constantly, 7 minutes, or until the first few chickpeas begin to split. If mixture becomes dry, add additional water, 1 tablespoon at a time; curry should be moist but not saucy.
Remove from heat, and stir in lemon juice. Garnish with chopped cilantro.
Note: If you have store-bought masala, you can use it in place of step one.
From the March 2007 issue of O, The Oprah Magazine
We Hear You!