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.
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)