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Bright citrus. Toasted spice.

Lemon cumin chickpeas

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. US kitchen measures are approximate. Original recipe idea; adapt seasoning and methods to your kitchen.

Ingredients ↓
Lemon cumin chickpeas with parsley in a cream ceramic bowl; illustrative serving idea.
Serving inspiration.

Ingredients

  • 3 lb + 5 ozCooked chickpeasCanned, rinsed and thoroughly drained; measure after draining.
  • 1 ⅓ cups + 2 tspYellow onionPeeled and finely diced.
  • ¼ cupOlive oil
  • 1 tbsp + 1 tspCumin seedsWhole.
  • 1 tbspGround coriander
  • ⅞ tspGround black pepper
  • ⅓ cup + 1 tbsp + 2 tspWater
  • ¼ cup + 1 tbspLemon juiceFreshly squeezed.
  • 2 tspLemon zestFinely grated yellow zest; grate before squeezing the lemons.
  • ⅓ cup + 1 tbsp + 2 tspFlat-leaf parsleyChopped.
  • 1 tspFine saltStart with less if the chickpeas are salted.

Base batch: ten side portions; finished yield varies with evaporation.

Make it

  1. 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.
  2. 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.
  3. Cook for 6–8 minutes, stirring gently, until the chickpeas are hot throughout and the liquid lightly coats them.
  4. Remove from the heat. Fold in the lemon juice, zest, parsley and salt. Taste and adjust the seasoning before portioning.

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