Masala-Spiced Chickpeas

Masala:

2 tsp ground coriander

1 tsp ground cumin

¼ tsp ground red (cayenne) pepper

¼ tsp ground turmeric

Chickpeas:

¼ cup vegetable oil

2 cups finely chopped onion

2 cans (15-ounce) chickpeas, rinsed and drained

1 tsp coarsely ground black pepper

¾ tsp salt

1 tsp fresh lemon juice

¼ cup fresh cilantro, for garnish

Preparation:

To make masala: Mix spices in a small cup until blended. Set aside. To make chickpeas: Heat oil in a non-stick frying pan over medium-high heat. Add onions and sauté until light brown, 8 to 10 minutes. Add masala; stir 1 minute, or until spices become fragrant. Stir in chickpeas, pepper, salt, and 1 tablespoon water. Cook over medium heat, stirring constantly, 7 minutes, or until the first few chickpeas begin to split. If mixture becomes dry, add additional water, 1 tablespoon at a time; curry should be moist but not saucy. Remove from heat, and stir in lemon juice. Garnish with chopped cilantro. Serves: 6.