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Categories: Healthy eating, Quick and easy, Salads, Vegetarian

Curried chickpeas

Curried chickpeas
Los Angeles Times

Dear SOS: I am utterly obsessed with the curried chickpeas at Joan's on Third. They are the best curried chickpeas I've ever had. Every time I go there I order them as part of the salad trio (a selection of ... Read more

Total time: 20 minutes, plus cooling time | Serves 4
Note: Adapted from Joan's on Third.
  • 1/2 cup diced onions
  • 4 teaspoons best-quality olive oil
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried coriander
  • 1/4 teaspoon cayenne pepper
  • 2 (15-ounce) cans chickpeas, drained
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lemon juice, or to taste
  • Salt

Step 1In a large saute pan heated over medium-high heat, saute the onion in the olive oil until deep golden and crispy, about 6 to 8 minutes, stirring frequently.

Step 2Add the turmeric, cumin, coriander and cayenne pepper and cook, stirring constantly, until aromatic and lightly toasted, about 3 minutes.

Step 3Add the chickpeas, cilantro and lemon juice and continue to stir to develop the flavors, about 5 minutes. Remove from heat and season with one-fourth teaspoon salt, or to taste.

Step 4Cool the salad, then transfer it to a container, cover and refrigerate until chilled before serving, at least 30 minutes. Taste and adjust seasoning and lemon juice as desired. This makes just over 3 cups salad.

Each of 4 servings:
238 calories; 9 grams protein; 37 grams carbohydrates; 8 grams fiber; 6 grams fat; 1 grams saturated fat; 0 mg. cholesterol; 2 grams sugar; 276 mg. sodium.
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