Pakistani Chickpeas with Tomato
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.
Ingredients
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
Directions
Preparation:10min ›
Cook:20min ›
Ready in:30min
- In a large saucepan over low heat, warm oil and cumin and heat until cumin turns a darker shade of brown.
- 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.
- Serve immediately.
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Reviews and Ratings
Global Ratings:
(105)
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