Prep 10 mins
Cook 20 mins
From "Oprah" magazine, March 2007.
- 9.85 ml ground coriander
- 4.92 ml ground cumin
- 1.23 ml cayenne pepper
- 1.23 ml ground turmeric
- 59.14 ml oil
- 473.18 ml finely chopped onions
- 2 (850.48 g) can chickpeas, rinsed and drained
- 4.92 ml black pepper
- 3.69 ml salt
- 4.92 ml fresh lemon juice
- 59.14 ml chopped fresh cilantro
- To make masala, mix spices until blended and set aside.
- Heat oil over med-high heat. Add onions and saute until light brown, 8-10minutes. Add masala; stir 1 minute or until spices are fragrant.
- Stir in chickpeaks, pepper, salt and 1 T. water. Cook over medium heat, stirring constantly for 7 minutes or until the first few chickpeas begin to split. It it becomes dry, add some water. Only add 1 T. at a time. It should be moist but not saucy.
- Remove from heat. Stir in lemon juice and garnish with cilantro.
- This would be so great scooped up in poori.
These are fabulous. I also used a premixed garam masala spice mix, but otherwise followed the recipe. I used the chickpeas as the main filling in a wrap, with hummus, shredded carrots and shredded beets. Fantastic!
Nice and simple, great with rice! It has a very good flavor. Thanks for sharing! ZWT8
I just wanted to add my 5 stars to this delicious recipe!
Spice it up a little more if you like, but it's perfect the way it's written. It's my go-to side dish when asked to friends house for pot-luck dinners. You'll never any left overs with this one. Enjoy!