Warm Chickpea Salad With Ginger

This Moroccan salad is often served warm with grilled fish.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 5  tablespoons  virgin olive oil
• 1  large red onion, finely chopped
• 2  garlic cloves, crushed
• 2 (15 ounce) cans chickpeas, drained & rinsed
• 1⁄2 teaspoon powdered ginger
• 1  pinch  dried chili pepper flakes
• 1  1/2  lemon, juice of
• 1 -2  tablespoon fresh cilantro, finely chopped (optional)
•  salt and pepper, to taste
• 1⁄4 teaspoon cumin
• 1⁄4 teaspoon paprika

Directions

1. Heat 1 tablespoon of the oil in a frying pan over medium-low heat. Add the onion and garlic & cook gently for 5–7 minutes until soft and transparent.
2. Add the chickpeas, ginger, and chili flakes and stir for about 30 seconds. Then add the lemon juice and let the mixture bubble until almost dry. Next add the cilantro and season to taste with salt and pepper.
3. Place the chickpea mixture into a serving bowl and pour over the remaining olive oil. Sprinkle the cumin and paprika on top, gently stir then serve warm.