Whole cumin seeds bring texture and a warm, nutty aroma to chickpeas finished with lemon and parsley. Ground coriander rounds out the citrus, making this a useful starting point for grain bowls, a warm side or a shared platter.
Prep
15 min
Cook
15 min
Portion guide
Makes 10 portions
Times are estimates. Original recipe idea for menu development. Adapt seasoning and methods to your kitchen.
4 gLemon zestFinely grated yellow zest; grate before squeezing the lemons.
25 gFlat-leaf parsleyChopped.
6 gFine saltStart with less if the chickpeas are salted.
Base batch: ten side portions of approximately 180–190 g; finished yield varies with evaporation.
Make it
Warm the oil in a wide pan over medium heat. Add the cumin seeds and stir for 30–45 seconds, until fragrant. Keep them moving and avoid darkening the seeds.
Add the onion and cook for about 5 minutes, stirring, until softened. Stir in the coriander and pepper, then immediately add the chickpeas and measured water.
Cook for 6–8 minutes, stirring gently, until the chickpeas are hot throughout and the liquid lightly coats them.
Remove from the heat. Fold in the lemon juice, zest, parsley and salt. Taste and adjust the seasoning before portioning.
The spices behind the dish
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