Golden Globes 2018: Complete list of nominees

Recipe: Curried chickpeas from Joan's on Third

Dear SOS: I am utterly obsessed with the curried chickpeas at Joan’s on Third. They are the best curried chickpeas I've ever had. Every time I go there I order them as part of the salad trio (a selection of three salads from their daily specials on the marketplace menu). I should know by now that I should order just the chickpeas because they're all I ever want to eat (well, that and a number of things from the bakery).

Lauren Burchett

Los Angeles

Dear Lauren: The curry blend in this recipe gives an otherwise simple salad wonderful depth and robust flavor. Coriander and cumin lend fragrant earthiness, with a little cayenne pepper added for a hint of heat. The caramelized onions add richness, and the cilantro and lemon juice brighten the salad nicely, distinguishing the flavors. You can make it in advance; this is one salad that improves with an hour or two of chilling time.

Curried chickpeas Total time: 20 minutes, plus cooling time Servings: 4 Note: Adapted from Joan's on Third 1/2 cup diced onions 4 teaspoons best-quality olive oil 1/2 teaspoon turmeric 1/2 teaspoon cumin 1/2 teaspoon dried coriander 1/4 teaspoon cayenne pepper 2 (15-ounce) cans chickpeas, drained 2 tablespoons chopped fresh cilantro 1 tablespoon lemon juice, or to taste Salt 1. In a large sauté pan heated over medium-high heat, sauté the onion in the olive oil until deep golden and crispy, about 6 to 8 minutes, stirring frequently. 2. Add the turmeric, cumin, coriander and cayenne pepper and cook, stirring constantly, until aromatic and lightly toasted, about 3 minutes. 3. Add the chickpeas, cilantro and lemon juice and continue to stir to develop the flavors, about 5 minutes. Remove from heat and season with one-fourth teaspoon salt, or to taste. 4. Cool the salad, then transfer it to a container, cover and refrigerate until chilled before serving, at least 30 minutes. Taste and adjust seasoning and lemon juice as desired. This makes just over 3 cups salad. Each of 4 servings: 238 calories; 9 grams protein; 37 grams carbohydrates; 8 grams fiber; 6 grams fat; 1 grams saturated fat; 0 mg. cholesterol; 2 grams sugar; 276 mg. sodium.

Copyright © 2017, Los Angeles Times
EDITION: California | U.S. & World