Masala-Spiced Chickpeas
From: Debbie R.

From "Oprah" magazine, March 2007.

SERVES 6

Garam masala

• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground turmeric

Chickpeas

• 1/4 cup oil
• 2 cups finely chopped onions
• 2 (15 ounce) cans chickpeas, rinsed and drained
• 1 teaspoon black pepper
• 3/4 teaspoon salt
• 1 teaspoon fresh lemon juice
• 1/4 cup chopped fresh cilantro

To make masala, mix spices until blended and set aside.

Heat oil over med-high heat. Add onions and saute until light brown, 8-10minutes. Add masala; stir 1 minute or until spices are fragrant.

Stir in chickpeaks, pepper, salt and 1 T. water. Cook over medium heat, stirring constantly for 7 minutes or until the first few chickpeas begin to split. It it becomes dry, add some water. Only add 1 T. at a time. It should be moist but not saucy.

Remove from heat. Stir in lemon juice and garnish with cilantro.

This would be so great scooped up in poori.