Pakistani Spicy Chickpeas

Pakistani Spicy Chickpeas


"Chickpeas appetizer eaten often during Ramadan at Iftar."


servings 205 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • 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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  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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  1. 86 Ratings


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 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...

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...

Yummy!!! I also took 1/3 of the chickpeas and pureed them in the food processor to make the sauce creamier and the recipe turned out delicious!

First of all, two tomatoes is not enough. I used 7 roma tomatoes and wish I had used about 10. Secondly, why put the onions in last? Shouldn't they be sauteed first so they aren't hard? I pu...

We really enjoyed this recipe! I loved how easy it was and it was delicious- I served it over rice as a main dish. It's a good way to take a break from meat during the week, and it's cheap too...

My favorite recipe from this site so far! I only had canned tomatoes so I simmered the spices and tomatoes until they broke down. I doubled the spices and only used 1 can of beans to make it rea...

This was great cold as well. Very easy to make the night before--just hold off on adding the chickpeas until the next day so they don't get too soft.

Great recipe - although I changed the spices around a bit. I used garam masala rather than just cumin, and also added a bit of tumeric and ginger. I had no lemon juice - or lemon pepper - on h...