Warm Spiced Chickpeas with Chopped Herbs

• 2 teaspoons cumin seeds
• 2 teaspoons fennel seeds
• 1 1/2 teaspoons coriander seeds
• 1/2 cup extra-virgin olive oil
• 2 shallots, halved and thinly sliced
• 1/2 preserved lemon, pulp discarded and peel minced (see Note)
• Three 15-ounce cans chickpeas, rinsed and drained
• 1 cup chopped flat-leaf parsley
• 1/2 cup chopped cilantro
• 1 tablespoon fresh lemon juice
• Kosher salt
• Freshly ground pepper

1. In a large skillet, toast the cumin, fennel and coriander seeds over moderate heat, stirring, until fragrant, about 2 minutes.
2. Transfer to a mortar and let cool slightly, then finely grind.
3. In the same skillet, heat 1/4 cup of the olive oil until shimmering.
4. Add the shallots and cook over moderately high heat, stirring, until softened, about 1 minute.
5. Add the preserved lemon and the ground spices and cook, stirring, until fragrant, about 2 minutes.
6. Stir in the chickpeas and the remaining 1/4 cup of olive oil and cook until the chickpeas are heated through, about 5 minutes.
7. Stir in the parsley, cilantro and lemon juice and season with salt and pepper.
8. Transfer the chickpeas to a bowl and serve warm.

cumin seeds, fennel seeds, coriander seeds, extravirgin olive oil, shallots, lemon, three, flatleaf, cilantro, lemon juice, kosher salt, freshly ground pepper

Taken from www.foodandwine.com/recipes/warm-spiced-chickpeas-with-chopped-herbs (may not work)