Joan McNamara’s Curried Chickpea Salad
(from renee0467’s recipe box)
This dish is surprisingly good considering the ingredients are so simple, and it’s a cinch to make. It’s better to eat the same day, once you stir in the fresh herbs.
Source: NYTimes
Serves 4 peopleCategories: Not tried yet
Ingredients
- 4 teaspoons best-quality olive oil
- 1 cup diced onions
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon cayenne pepper (optional)
- 2 15-ounce cans chickpeas, drained and rinsed
- 4 teaspoons lemon juice, or to taste
- 1/4 teaspoon salt
- Pepper to taste
- 2 tablespoons chopped fresh cilantro or parsley
Directions
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Heat a sauté pan large enough to easily hold the beans over medium heat. When hot, add the oil to heat, then add the onion and sauté until deeply colored, about 6 to 8 minutes, stirring periodically.
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Add the turmeric, cumin, coriander and cayenne pepper (if using) and continue to sauté until the spices are aromatic and a bit toasted, about 3 minutes.
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Add the chickpeas, lemon juice, salt and pepper and cook for another 5 minutes to blend the flavors.
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Remove from heat and cool. Store in the refrigerator, or mix in the fresh cilantro or parsley and serve immediately.