Spicy Chickpeas

• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1/8 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 lemon juice
• 2 tablespoons chopped cilantro

1. In a large skillet, heat the oil.
2. Add the onion and cook over moderately high heat, stirring, until lightly browned, about 5 minutes.
3. Add the coriander, cumin, cayenne and turmeric and cook, stirring, about 1 minute.
4. Add the chickpeas, peppercorns and salt and cook over moderate heat until warmed through.
5. Remove from the heat and stir in the lemon juice and cilantro.
6. Transfer to a bowl and serve warm or at room temperature.

vegetable oil, onion, ground coriander, ground cumin, cayenne pepper, turmeric, chickpeas, ground black, salt, lemon juice, cilantro

Taken from www.foodandwine.com/recipes/spicy-chickpeas (may not work)