Servings: Serves 6
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon ground red (cayenne) pepper
- 1/4 teaspoon ground turmeric
- 1/4 cup vegetable oil
- 2 cups finely chopped onion
- 2 (15 ounce) cans chickpeas , rinsed and drained
- 1 teaspoon coarsely ground black pepper
- 3/4 teaspoon salt
- 1 teaspoon fresh lemon juice
- 1/4 cup chopped fresh cilantro , for garnish
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.