Pakistani Spicy Chickpeas

Pakistani Spicy Chickpeas

64 Reviews 4 Pics
Recipe by  Komal

“Chickpeas appetizer eaten often during Ramadan at Iftar.”

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Adjust Servings

Original recipe yields 5 servings



  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 (64)

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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 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.



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.



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! : )

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Amount Per Serving (5 total)

  • Calories
  • 205 cal
  • 10%
  • Fat
  • 7.1 g
  • 11%
  • Carbs
  • 30.3 g
  • 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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Indian Chickpeas


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Spicy Indian Dahl