Joan'S On Third'S Curried Chickpeas

• 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. 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. Add the turmeric, cumin, coriander, and cayenne pepper and cook, stirring constantly, until aromatic and lightly toasted, about 3 minutes.
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 1/4 teaspoon salt, or to taste.
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.

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

Taken from food52.com/recipes/39605-joan-s-on-third-s-curried-chickpeas (may not work)