Chickpeas with Turmeric

• 3 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 4 garlic cloves, crushed
• 1/2 teaspoon ground turmeric
• 1 1/2 cups dried chickpeas, soaked in plenty of water overnight
• Salt and black pepper
• 3 tablespoons chopped cilantro
• 3 tablespoons chopped flat-leaf parsley

1. Heat the oil in a large pan and fry the onion until lightly colored.
2. Add the garlic and stir for a moment or two.
3. Stir in the turmeric, then add the drained chickpeas.
4. Cover with about 2 1/4 cups water and simmer for 1 1/2 hours, or until the chickpeas are very tender, adding salt and pepper when they have softened, and extra water if it becomes too dry.
5. The liquid should be reduced to a thick sauce at the end of the cooking.
6. Stir in the chopped cilantro and parsley and cook for 5 minutes more.
7. A grander version served as a first course is made with 1/2 teaspoon saffron threads or powder instead of the turmeric.
8. Add the juice of 1 lemon at the end.
9. Dried cannellini beans, soaked overnight, or the canned variety, drained, can be used in the same way as chickpeas.

extra virgin olive oil, onion, garlic, ground turmeric, chickpeas, salt, cilantro, flatleaf

Taken from www.epicurious.com/recipes/food/views/chickpeas-with-turmeric-372974 (may not work)