Pakistani Chickpeas with Tomato and Cumin

    Pakistani Chickpeas with Tomato and Cumin

    Pakistani Chickpeas with Tomato and Cumin

    (104)
    30min


    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.

    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 

    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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    Reviews and ratings
    Global ratings:
    (104)

    Reviews in English (104)

    by
    69

    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)

    by
    43

    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)

    by
    42

    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)

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