Pakistani Chickpeas with Tomato and Cumin
Pakistani Chickpeas with Tomato and Cumin
Pakistani Chickpeas with Tomato and Cumin
About this recipe: Tender cooked chick peas are simmered lightly with tomatoes, lemon juice and onions in a spicy blend of toasted cumin seeds and chilli powder. Served warm, this is eaten often during Ramadan at Iftar.
Ingredients
Serves: 5
- 2 tablespoons (30ml) vegetable oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon salt
- 1/2 teaspoon chilli powder
- 2 tomatoes, chopped
- 400g canned chickpeas, drained
- 1 tablespoon (15ml) lemon juice
- 1 onion, chopped
Directions
Prep:10min ›
Cook:20min ›
Ready in:30min
- In a large pot over low heat, warm oil and cumin and heat until cumin turns a darker shade of brown.
- Add salt and chilli powder and mix well. Stir in tomatoes, chickpeas, lemon juice and onions. Cook and stir until chickpeas are soft and mixture has thickened slightly.
- Serve immediately.
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Reviews and ratings
Global ratings:
(11)
Reviews in English (11)
Nutritious and easy-to-prepare side dish, although next time I would probably add some vegetable stock for extra depth of flavour - 25 Oct 2012 (Review from Allrecipes UK | Ireland)
Not bad. Had to add some extra water to it towards the end. Found it quite tasty though. - 19 Jun 2012 (Review from Allrecipes UK | Ireland)
Altered ingredient amounts. I also used more tomatoes - seven normal sized ones. This was really yummy, a lovely fresh taste with the lemon and cumin. - 27 Sep 2009 (Review from Allrecipes AU | NZ)
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