Pakistani Spicy Chickpeas Recipe -
Pakistani Spicy Chickpeas Recipe

Pakistani Spicy Chickpeas

Recipe by  

"Chickpeas appetizer eaten often during Ramadan at Iftar."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings


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

Most Helpful Positive Review
Dec 11, 2007

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.

Most Helpful Critical Review
Sep 03, 2007

First of all, two tomatoes is not enough. I used 7 roma tomatoes and wish I had used about 10. Secondly, why put the onions in last? Shouldn't they be sauteed first so they aren't hard? I put the tomatoes infirst and then simmered the seasonings. I also had to double the cumin and chili powder.

Nov 07, 2008

This was so easy and super yummy. My toddler and even the baby(almost a year) both devoured it. I used tomatoes fresh from our garden(super sweet) and served it with broiled slices of fresh baby eggplant and zucchini(from the garden) and all of it together made a fabulous lunch, which tasted even better the next day!****EDIT/UPDATE**** Yesterday, I tried this for the first time with canned tomatoes instead of fresh(the season is over) and thought that an update was neccesary. I used a 15 oz can of petite diced tomatoes which worked out well, but b/c of the difference in flavor I ended up doubling all the spices, and also added about 1/2 tbsp of ground cumin as well to get the same flavor I was used to with the fresh tomatoes. Also just to add, like others have stated, I saute the onions adding them to the seeds, and then add the tomatoes. This is still one of my favortie go-to lunches! : )

Aug 19, 2003

This recipe is easy to follow and I've gotten many thanks for serving it. The only alteration I made was to mash about half the chickpeas to make it a little creamier. This can also be done with the food processor.

Mar 01, 2011

Yummy!!! I also took 1/3 of the chickpeas and pureed them in the food processor to make the sauce creamier and the recipe turned out delicious!

Dec 09, 2009

We really enjoyed this recipe! I loved how easy it was and it was delicious- I served it over rice as a main dish. It's a good way to take a break from meat during the week, and it's cheap too as long as you already have some of the spices on hand.

Nov 24, 2010

My favorite recipe from this site so far! I only had canned tomatoes so I simmered the spices and tomatoes until they broke down. I doubled the spices and only used 1 can of beans to make it really saucy. I also added garlic, because I add garlic to everything :o)

Jul 15, 2003

This was great cold as well. Very easy to make the night before--just hold off on adding the chickpeas until the next day so they don't get too soft.


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  • Calories
  • 205 kcal
  • 10%
  • Carbohydrates
  • 30.3 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 6.2 g
  • 25%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 621 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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