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Masala-Spiced Chickpeas
Colin Cowie Servings: Serves 6
Ingredients
Directions
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.
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