Pakistani Spicy Chickpeas

Name: Pakistani Spicy Chickpeas
Yield: 5 servings
Ingredients: 2 tablespoons vegetable oil; 1 teaspoon cumin seeds; ½ teaspoon salt; ½ teaspoon chili powder; ½ teaspoon lemon pepper; 2 eaches tomatoes, chopped; 2 (15 ounce) cans garbanzo beans, drained; 1 tablespoon lemon juice; 1 onion, chopped

Rating: 4.37 stars

94 Ratings
72 Reviews
7 Photos

Chickpeas appetizer eaten often during Ramadan at Iftar.

By Komal

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Recipe Summary

Servings:

Yield:

5 servings

Nutrition Info

Ingredients

Original recipe yields 5 servings

The ingredient list now reflects the servings specified

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

Directions

Step 1

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

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Step 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.
Step 3

Add in lemon juice and mix well; add onions and stir until they become soft.
Step 4

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

Nutrition Facts

Per Serving:

205 calories; protein 6.4g 13% DV; carbohydrates 30.3g 10% DV; fat 7.1g 11% DV; cholesterolmg; sodium 621.5mg 25% DV. Full Nutrition

Reviews (72)

Most helpful positive review

msuchef

12/11/2007

This was a great vegetarian dish! I only made two changes - I used ground cumin instead of seeds (so I added the tomatoes and all of the dry seasonings to the pan first thing) and I added the onions a few minutes before the chickpeas so they could cook longer. I left it on low heat on the stove until the juice was thick and the it was delicious! I will definitely make this again. Read More

Helpful

(71)

Most helpful critical review

Allrecipes Community

09/04/2007

First of all two tomatoes is not enough. I used 7 roma tomatoes and wish I had used about 10. Secondly why put the onions in last? Shouldn't they be sauteed first so they aren't hard? I put the tomatoes infirst and then simmered the seasonings. I also had to double the cumin and chili powder. Read More

Helpful

(18)

94 Ratings

5 star values: 53
4 star values: 27
3 star values: 10
2 star values: 4
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

msuchef

12/11/2007

Helpful

(71)

HEATHER MACK

08/19/2003

This recipe is easy to follow and I've gotten many thanks for serving it. The only alteration I made was to mash about half the chickpeas to make it a little creamier. This can also be done with the food processor. Read More

Helpful

(43)

thamesarino

11/07/2008

This was so easy and super yummy. My toddler and even the baby(almost a year) both devoured it. I used tomatoes fresh from our garden(super sweet) and served it with broiled slices of fresh baby eggplant and zucchini(from the garden) and all of it together made a fabulous lunch which tasted even better the next day! EDIT/UPDATE Yesterday I tried this for the first time with canned tomatoes instead of fresh(the season is over) and thought that an update was neccesary. I used a 15 oz can of petite diced tomatoes which worked out well but b/c of the difference in flavor I ended up doubling all the spices and also added about 1/2 tbsp of ground cumin as well to get the same flavor I was used to with the fresh tomatoes. Also just to add like others have stated I saute the onions adding them to the seeds and then add the tomatoes. This is still one of my favortie go-to lunches!: ) Read More

Helpful

(42)

Katrina Wilson

03/01/2011

Yummy!!! I also took 1/3 of the chickpeas and pureed them in the food processor to make the sauce creamier and the recipe turned out delicious! Read More

Helpful

(26)

Allrecipes Community

09/03/2007

Helpful

(18)

McBacon

12/09/2009

We really enjoyed this recipe! I loved how easy it was and it was delicious- I served it over rice as a main dish. It's a good way to take a break from meat during the week and it's cheap too as long as you already have some of the spices on hand. Read More

Helpful

(12)

cookie_cooker

11/24/2010

My favorite recipe from this site so far! I only had canned tomatoes so I simmered the spices and tomatoes until they broke down. I doubled the spices and only used 1 can of beans to make it really saucy. I also added garlic because I add garlic to everything:o) Read More

Helpful

(12)

HARTINKER

07/15/2003

This was great cold as well. Very easy to make the night before--just hold off on adding the chickpeas until the next day so they don't get too soft. Read More

Helpful

(10)

Blackbottomcupcake

06/08/2011

This was FANTABULOUS! I added a little more chili powder and some cayenne pepper for more of a kick (I like it spicy)! This is a keeper!! Read More

Helpful

(7)

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Nutritional Information

Pakistani Spicy Chickpeas

Servings Per Recipe: 5
Calories: 204.6

% Daily Value *

protein: 13 %

carbohydrates: 10 %

exchange other carbs:

dietary fiber: 25 %

sugars:

fat: 11 %

saturated fat: 4 %

cholesterol:

vitamin a iu: 12 %

niacin equivalents: 12 %

vitamin b6: 39 %

vitamin c: 24 %

folate: 22 %

calcium: 5 %

iron: 11 %

magnesium: 16 %

potassium: 11 %

sodium: 25 %

thiamin: 8 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.