Pakistani Chickpeas with Tomato and Cumin

    Pakistani Chickpeas with Tomato and Cumin


    101 people made this

    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.

    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

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a large pot over low heat, warm oil and cumin and heat until cumin turns a darker shade of brown.
    2. 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.
    3. Serve immediately.

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