Pakistani Spicy Chickpeas

Pakistani Spicy Chickpeas

65 Reviews 4 Pics
Komal
Recipe by  Komal

“Chickpeas appetizer eaten often during Ramadan at Iftar.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 5 servings

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.

Share It

Reviews (65)

Rate This Recipe
msuchef
62

msuchef

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.

HEATHER MACK
39

HEATHER MACK

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.

thamesarino
35

thamesarino

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! : )

More Reviews

Similar Recipes

Spicy Roasted Red Pepper and Feta Hummus
(75)

Spicy Roasted Red Pepper and Feta Hummus

Spicy Indian Dahl
(66)

Spicy Indian Dahl

Spicy Three Pepper Hummus
(69)

Spicy Three Pepper Hummus

Cholay (Curried Chickpeas)
(54)

Cholay (Curried Chickpeas)

Indian Chickpeas
(33)

Indian Chickpeas

Spicy Pakistani Zucchini
(17)

Spicy Pakistani Zucchini

Nutrition

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

Top

<

previous recipe:

Indian Chickpeas

>

next recipe:

Spicy Indian Dahl