| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Veg08 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1 |
md |
Onion; finely chopped |
| 1 |
ts |
Ground coriander |
| 1/2 |
ts |
Ground cumin |
| 1/8 |
ts |
Cayenne pepper |
| 1/8 |
ts |
Turmeric |
| 15 1/2 |
oz |
Garbanzo beans; canned, rinsed and |
|
|
; drained |
| 1/2 |
ts |
Black peppercorns; coarsely ground |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Fresh lemon juice |
| 2 |
tb |
Fresh cilantro; chopped |
INSTRUCTIONS
In a large skillet, heat the oil. Add the onion and cook over moderately
high heat, stirring, until lightly browned, about 5 minutes. Add the
coriander, cumin, cayenne and turmeric and cook, stirring, about 1 miniute.
Add the chickpeas peppercorns and salt and cook over moderate heat until
warmed through. Remove from the heat and stir in the lemon juick and
cilantro. Transfer to a bowl and serve warm or at room temperature.
Per serving: 200 Calories; 8g Fat (36% calories from fat); 6g Protein; 27g
Carbohydrate; 0mg Cholesterol; 733mg Sodium
Recipe by: Food & Wine, February 1999
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