Peppery Chickpeas

Peppery Chickpeas

Serves 4

  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon turmeric
  • One 15 1/2-ounce can chickpeas, rinsed and drained
  • 1/2 teaspoon coarsely ground black peppercorns
  • 1/2 teaspoon salt
  • 1 teaspoon fresh lime juice
  • 2 tablespoons chopped cilantro

 

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 minute. Add the chickpeas, peppercorns and salt and cook over moderate heat until warmed through. Remove from the heat and stir in the lime juice and cilantro. Transfer to a bowl and serve warm or at room temperature.