Pakistani Spicy Chickpeas recipe

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Ingredients

2 tablespoons vegetable oil
1 teaspoon cumin seeds
½ teaspoon salt
½ teaspoon chili powder
½ teaspoon lemon pepper
2 tomatoes, chopped
2 (15 ounce) cans garbanzo beans, drained
1 tablespoon lemon juice
1 onion, chopped

Nutrition Info

204.6 calories
carbohydrate: 30.3 g
cholesterol: : -
fat: 7.1 g
fiber: 6.2 g
protein: 6.4 g
saturatedFat: 0.9 g
servingSize: -
sodium: 621.5 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large pot over low heat, warm oil and cumin, heat until cumin turns a darker shade of brown.

  2. Add salt, chili powder and lemon and pepper seasoning, mix well. Stir in tomatoes, once the juice begins to thicken add in chickpeas and mix well.

  3. Add in lemon juice and mix well, add onions and stir until they become soft.

  4. Remove from heat and place into a serving bowl, serve immediately.

Recipe Yield

5 servings

Recipe Note

Chickpeas appetizer eaten often during Ramadan at Iftar.

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