Pakistani Spicy Chickpeas Recipe

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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.

—msuchef

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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.

—KKH3

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80 Ratings

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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.

—HEATHER MACK

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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! : )

—thamesarino

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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!

—magnoliakng

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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.

—crunchy

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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)

—cookie_cooker

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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.

—HARTINKER

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Nutrition

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.

Nutritional Information

Pakistani Spicy Chickpeas

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 205
Calories from Fat: 64

% Daily Value *
Total Fat 7.1g 11 %
Saturated Fat 0.9g 4 %
Cholesterol 0mg 0 %
Sodium 621mg 25 %
Potassium 381mg 11 %
Total Carbohydrates 30.3g 10 %
Dietary Fiber 6.2g 25 %
Protein 6.4g 13 %
** Sugars 2.5g
Vitamin A 12 %
Vitamin C 24 %
Calcium 7 %
Iron 21 %
** Thiamin 8 %
Niacin 12 %
Vitamin B6 39 %
Magnesium 16 %
Folate 49 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.