Pakistani Chickpeas with Tomato

    30 minutes

    Delicious chickpeas are simmered with diced tomatoes, cumin, chilli powder, onion and a bit of lemon juice. This dish can be enjoyed during Ramadan at Iftar.

    104 people made this

    Serves: 5 

    • 2 tablespoons vegetable oil
    • 1 teaspoon cumin seeds
    • 1/2 teaspoon salt
    • 1/2 teaspoon chilli powder
    • 2 tomatoes, diced
    • 400g canned chickpeas, drained
    • 1 tablespoon lemon juice
    • 1 onion, diced

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a large saucepan over low heat, warm oil and cumin and heat until cumin turns a darker shade of brown.
    2. Add salt and chilli powder then mix well. Stir in tomatoes, chickpeas, lemon juice and onions. Cook and stir until chickpeas are soft and mixture has thickened slightly.
    3. Serve immediately.

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    Reviews in English (83)


    Altered ingredient amounts. I also used more tomatoes - seven normal sized ones. This was really yummy, a lovely fresh taste with the lemon and cumin.  -  27 Sep 2009


    I fogot to add the lemon juice...I just realised now! That would have made this awesome as it was good enough as is. I definetly used more tomatoes than recommended but a great dish.  -  22 Jan 2009


    See my tweaks for altered ingredient amounts but this is a good basic recipe to start with. Its the combo of tomatoes, cumin, chilli and chick peas that make it. Sometime chick peas can be a bit... ummm....disappointing. This makes them taste great. I also cooked a little longer till the tomato liquid had reduced a bit  -  11 Dec 2008