Lemony Curried Chickpeas
Adapted from Joan McNamara’s original recipe published on the LATimes


Serves 4

2 cans 15 oz / 425 gr cans chickpeas, drained and rinsed well
2 tablespoons olive oil
1 medium onion, minced
½ teaspoon turmeric
½ teaspoon coriander
¼ teaspoon cayenne pepper
¼ teaspoon cumin
2 tablespoons freshly squeezed lemon juice
¼ teaspoon fine grain sea salt
pinch ground black pepper
2 tablespoons fresh cilantro, chopped


Heat the olive oil in a large pan over low heat. Add onion and salt, and gently saute' for about 10 to 12 minutes until it becomes translucent. The onion should start sweating and yield. Keep an eye on the pan so it don't accidentally brown .
When the onion is soft and translucent turn the heat to medium and add turmeric, cumin, coriander, and cayenne pepper. Saute’ for about 3 minutes until the spices are toasted.
Add the chickpeas, lemon juice, 1 tablespoon of cilantro and ground black pepper. Cook for another 5 minutes to blend the flavors.
Remove from the heat and let cool. If the chickpeas are a bit dry, sprinkle with some olive oil, and few drops of lemon juice.