Curried Chickpea Salad

• 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

1. Heat a saute pan large enough to easily hold the beans over medium heat.
2. When hot, add the oil to heat, then add the onion and saute until deeply colored, about 6 to 8 minutes, stirring periodically.
3. Add the turmeric, cumin, coriander and cayenne pepper (if using) and continue to saute until the spices are aromatic and a bit toasted, about 3 minutes.
4. Add the chickpeas, lemon juice, salt and pepper and cook for another 5 minutes to blend the flavors.
5. Remove from heat and cool.
6. Store in the refrigerator, or mix in the fresh cilantro or parsley and serve immediately.

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

Taken from cooking.nytimes.com/recipes/1015479 (may not work)