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Pakistani Spicy Chickpeas

Rated as 4.37 out of 5 Stars

"Chickpeas appetizer eaten often during Ramadan at Iftar."
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Ingredients

servings 205 cals
Original recipe yields 5 servings

Directions

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  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.

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 71
  1. 93 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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

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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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...

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...

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...

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!

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...

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...

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...

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.

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!!