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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