Pakistani Spicy Chickpeas

Pakistani Spicy Chickpeas

66

"Chickpeas appetizer eaten often during Ramadan at Iftar."

Ingredients

{{adjustedServings}} servings 205 cals
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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 30.3g
  • 10%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 621 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

  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.
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Reviews

66
  1. 86 Ratings

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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...