Curried Chickpeas with Cilantro

Name: Curried Chickpeas with Cilantro
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 2 tbsp olive oil; 1 medium onion; 1 garlic clove; 0.125 tsp ground cayenne pepper; 0.25 tsp ground cardamom; 0.25 tsp ground cumin; 0.25 tsp ground coriander; 0.5 tsp curry powder; 0.5 tsp ground turmeric; 1.5 tsp brown mustard seeds; 0.5 cup fresh cilantro; 4 tbsp water; 4 cup chickpeas

Chickpeas, coriander and coriander come together in this South Asian dish, fragrant with clove and cayenne and simmered on the stove.

15 min · Serves 4 · Medium

Method

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Time: Prep 5 min · Cook 10 min · 15 min total
Difficulty: medium

1
If you are using dry chickpeas, soak and cook them, according to the package directions. (This requires overnight soaking, followed by boiling for about 1 hour.) If you are using canned chickpeas, drain and rinse them.
60 min
2
In a 2 quart saucepan, saute onion, garlic, pepper, cardamom, cumin, corriander, curry powder, tumeric, and mustard seeds in oil. (If the spices start to stick and burn on the bottom of the pan, add a little water.).
3
When the onions are soft, add the cilantro. Adding water as necessary, stir constantly to cook the cilantro, about 1-2 minutes.
2 min
4
Add chickpeas. Stir and cook until heated through, about 1-2 minutes. Serve over brown rice.
2 min