Spiced Chickpea Side Dish
Warm chickpeas are pan-fried with red onion, fragrant spices, and a squeeze of fresh lemon juice.
Ingredients
- 1 tbsp olive oil 15 ml
- 1 medium red onion finely chopped
- 1/2 tsp mixed whole seeds such as cumin, mustard, and fenugreek
- 1 can chickpeas (425g) rinsed and drained, 15-ounce
- 1/4 tsp ground turmeric
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes or more to taste
- 2 tbsp fresh lemon juice
Instructions
- Heat the olive oil in a medium skillet or pan over medium heat.
- Add the chopped red onion and mixed seeds. Cook, stirring occasionally, for about 5 minutes, until the onion is soft and translucent.
- Add the rinsed and drained chickpeas to the skillet along with the turmeric, salt, and black pepper.
- Continue to cook, stirring frequently, for 3 to 4 minutes, until the chickpeas are heated through.
- Stir in the red pepper flakes and cook for one minute more.
- Remove the skillet from the heat.
- Stir in the fresh lemon juice and serve immediately.
Notes
Rinsing canned chickpeas removes excess sodium and improves their flavor.
Adjust the amount of red pepper flakes to your preferred level of spiciness.
If you don't have a seed mix, 1/4 teaspoon of cumin seeds and 1/4 teaspoon of black mustard seeds is a good combination.
For a slightly different flavor, try using coconut oil instead of olive oil.