Curried Chickepeas

• 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

1. 1. In 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.
2. 2. Add the turmeric, cumin, coriander and cayenne pepper and cook, stirring constantly, until aromatic and lightly toasted, about 3 minutes.
3. 3. Add 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.
4. 4. Cool 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.
5. 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.

onions, bestquality, turmeric, cumin, dried coriander, cayenne pepper, chickpeas, fresh cilantro, lemon juice, salt

Taken from www.epicurious.com/recipes/member/views/curried-chickepeas-50062482 (may not work)