Pakistani Chickpeas with Tomato and Cumin
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:
(104)
Reviews in English (82)
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. - 11 Dec 2007 (Review from Allrecipes US | Canada)
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. - 26 Jan 2001 (Review from Allrecipes US | Canada)
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! : ) - 12 Sep 2008 (Review from Allrecipes US | Canada)