Pakistani Chickpeas with Tomato and Cumin

    30 min

    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.

    102 people made this

    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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    Average global rating:

    Reviews in English (82)


    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


    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.  -  11 Dec 2007  (Review from Allrecipes US | Canada)