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My review
Pakistani Spicy Chickpeas
Komal
"Chickpeas appetizer eaten often during Ramadan at Iftar."
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Ingredients
servings 205 calsOriginal recipe yields 5 servings
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Directions
{{model.addEditText}} Print- In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown.
- 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
Per Serving: 205 calories; 7.1 g fat; 30.3 g carbohydrates; 6.4 g protein; 0 mg cholesterol; 621 mg sodium. Full nutrition
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Reviews
Read all reviews 7193 Ratings
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Most helpful positive review
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 o...
Most helpful critical review
9/3/2007
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 pu...
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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 o...
1/26/2001
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...
9/12/2008
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...
1/29/2011
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!
9/3/2007
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 pu...
11/22/2010
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 rea...
12/8/2009
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...
9/17/2001
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.
6/7/2011
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!!