Chickpeas appetizer eaten often during Ramadan at Iftar.

Komal

Recipe Summary

Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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

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

Nutrition Facts

205 calories; protein 6.4g 13% DV; carbohydrates 30.3g 10% DV; fat 7.1g 11% DV; cholesterol 0mg; sodium 621.5mg 25% DV. Full Nutrition
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Reviews (72)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(71)

Most helpful critical review

Rating: 2 stars
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
(18)
94 Ratings
  • 5 star values: 53
  • 4 star values: 27
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
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
(71)
Rating: 4 stars
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
(43)
Rating: 5 stars
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
(42)
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Rating: 5 stars
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
(26)
Rating: 2 stars
09/03/2007
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
(18)
Rating: 5 stars
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
(12)
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Rating: 5 stars
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
(12)
Rating: 4 stars
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
(10)
Rating: 5 stars
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
(7)
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