Cooking Instructions
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Step 1
Heat
Olive Oil (30 mL)
in a skillet over medium heat. Add the
Red Bell Pepper (1)
and
Jalapeño Pepper (1)
and cook until they begin to soften, about 2 minutes.
Step 2
Add the
Ground Cumin (3 g)
,
Ground Turmeric (2 g)
, and
Ground Cardamom (2 g)
, then stir until fragrant, about 1 minute (frying the spices makes them more potent).
Step 3
Add the
Chickpeas (2 cans)
and
Vegetable Broth (360 mL)
to the pan and bring to a boil over high heat. Reduce the heat to low, and simmer until half the liquid has evaporated, about 5 minutes, then stir in
Fresh Cilantro (2 g)
, juice of the
Lemon (1)
,
Salt (2 g)
, and
Ground Black Pepper (as needed)
.
Step 4
Serve warm. These spiced chickpeas go great with rice or naan!
