Pakistani Chickpeas with Tomato and Cumin

Pakistani Chickpeas with Tomato and Cumin


99 people made this

About this recipe: Tender cooked chickpeas 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.


Serves: 5 

  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon chilli powder
  • 2 tomatoes, chopped
  • 2 (400g) tins chickpeas, drained
  • 1 tablespoon lemon juice
  • 1 onion, chopped

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown.
  2. Add salt and chilli powder; mix well. Stir in tomatoes; once the juice begins to thicken add in chickpeas and mix well.
  3. Mix in lemon juice. Add onions; cook and stir until soft.
  4. Remove from heat and place into a serving bowl; serve immediately.

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Reviews (2)


Nutritious and easy-to-prepare side dish, although next time I would probably add some vegetable stock for extra depth of flavour - 25 Oct 2012


Not bad. Had to add some extra water to it towards the end. Found it quite tasty though. - 19 Jun 2012

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