Recipe - Sauteed Chick-Peas With Cinnamon And Fresh Coriander

1 cn (19ounce) chickpeas;
rinsed and drained (about 2
cups)
2 tablespoon Plus 2 teaspoons olive oil;
(preferable extravirgin)
2 Cinnamon sticks; halved
2 teaspoon Fresh lemon juice; or to
taste
One fourth cup Fresh coriander

Can be prepared in 45 minutes or less.

Dry chickpeas completely between layers of paper towels.

In a deep 12inch heavy skillet (preferably nonstick) heat 3 tablespoons
oil with cinnamon sticks over moderately high heat until cinnamon is
fragrant and sauté chickpeas, shaking skillet, until browned and crisp,
about 10 minutes. Transfer chickpeas to a bowl and toss with remaining 2
teaspoons oil, lemon juice, coriander, and salt and pepper to taste. Serve
chickpeas warm or at room temperature.

Serves 2.

Gourmet September 1994

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 05, 1998