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.
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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:20min › Ready in:30min
In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown.
Add salt and chilli powder; mix well. Stir in tomatoes; once the juice begins to thicken add in chickpeas and mix well.
Mix in lemon juice. Add onions; cook and stir until soft.
Remove from heat and place into a serving bowl; serve immediately.