A recipe I cannabalized from a few different sources as a side-dish.

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Name: Spiced Chickpeas
Prep time: 1 h
Total time: 1 h
Yield: 4
Cuisine: not set
Ingredients: 1 Tbsp. olive oil; 1 onion, finely chopped; 1/2 tsp. salt plus more to taste; 3 cloves garlic finely chopped; 1- in. piece fresh ginger peeled and finely shredded or minced; 1/2 tsp. ground cumin; 1/2 tsp. ground coriander; 1/4 tsp. turmeric; 1/4 tsp. red pepper flakes (optional); 1 1/2 cups chicken or vegetable broth; 1 can (15 oz.) chickpeas (garbanzo beans) rinsed and drained; Salt to taste; Lemon juice to taste; 1/3 cup chopped flat-leaf parsley

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INGREDIENTS

1 Tbsp. olive oil
1 onion, finely ; chopped
1/2 tsp. salt plus more ; to taste
3 cloves garlic finely ; chopped
1- in. piece fresh ginger ; peeled and finely shredded or minced
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. turmeric
1/4 tsp. red pepper flakes (optional)
1 1/2 cups chicken or vegetable broth
1 can (15 oz.) chickpeas (garbanzo beans) ; rinsed and drained
Salt ; to taste
Lemon juice ; to taste
1/3 cup chopped flat-leaf parsley

Servings

INSTRUCTIONS

In a medium pot over medium-high heat, heat the olive oil; add the onion. Stir frequently until the onion is soft, about 3 minutes.

Add the garlic and ginger. Cook, stirring, until it's very fragrant, about 1 minute. Add the cumin, coriander, turmeric, and red pepper (if using). Cook, stirring, 30 seconds. Add the broth, increase heat to high, and bring the mixture to a boil.

Stir in the chickpeas, cover, and cook until the flavors blend and the chickpeas are heated through. Uncover for about 2 minutes until most of the liquid is absorbed.

Add salt and lemon juice to taste. Serve hot, topped with parsley.

NOTES

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Spiced Chickpeas

1 Tbsp. olive oil 
1 onion, finely chopped
1/2 tsp. salt plus more to taste
3 cloves garlic finely chopped
1- in. piece fresh ginger peeled and finely shredded or minced
1/2 tsp. ground cumin 
1/2 tsp. ground coriander 
1/4 tsp. turmeric 
1/4 tsp. red pepper flakes (optional) 
1 1/2 cups chicken or vegetable broth 
1 can (15 oz.) chickpeas (garbanzo beans) rinsed and drained
  Salt to taste
  Lemon juice to taste
1/3 cup chopped flat-leaf parsley

In a medium pot over medium-high heat, heat the olive oil; add the onion. Stir frequently until the onion is soft, about 3 minutes.
Add the garlic and ginger. Cook, stirring, until it's very fragrant, about 1 minute. Add the cumin, coriander, turmeric, and red pepper (if using). Cook, stirring, 30 seconds. Add the broth, increase heat to high, and bring the mixture to a boil.
Stir in the chickpeas, cover, and cook until the flavors blend and the chickpeas are heated through. Uncover for about 2 minutes until most of the liquid is absorbed.
Add salt and lemon juice to taste. Serve hot, topped with parsley.

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Nutrition

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Serving Size: 1 Serving (110g)
Recipe Makes: 4 Servings

Calories: 71
Calories from Fat: 63 (89%)

Amt Per Serving		% DV

	Total Fat 7g	9 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 0.8g
Cholesterol 0mg		0 %
Sodium 1010.3mg		35 %
Potassium 117.9mg		3 %
Total Carbohydrate 1.4g		0 %
	Dietary Fiber 0.6g	3 %
	Sugars, other 0.8g
Protein 1.1g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 71

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