Recipe By Komal
Published Dec 22nd
Pakistani Spicy Chickpeas
Prep - Cook - Additional - Ready In -
Servings 5 servings Calories 204.6

Chickpeas appetizer eaten often during Ramadan at Iftar.

Recipe Ingredients

  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • ½ teaspoon salt
  • ½ teaspoon chili powder
  • ½ teaspoon lemon pepper
  • 2 tomatoes, chopped
  • 2 (15 ounce) cans garbanzo beans, drained
  • 1 tablespoon lemon juice
  • 1 onion, chopped

Cooking Directions

  1. 1 In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown.
  2. 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. 3 Add in lemon juice and mix well; add onions and stir until they become soft.
  4. 4 Remove from heat and place into a serving bowl; serve immediately.

Nutrition Facts

  • Calories 204.6
  • Carbohydrate 30.3 g
  • Fat 7.1 g
  • Fiber 6.2 g
  • Protein 6.4 g
  • Saturated Fat 0.9 g
  • Sodium 621.5 mg
  • Sugar 2.5 g


  1. This was FANTABULOUS! I added a little more chili powder and some cayenne pepper for more of a kick (I like it spicy)! This is a keeper!!
  2. 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!
  3. 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)
  4. 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.
  5. 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 - Read more ...
  6. 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 - Read more ...
  7. 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 - Read more ...
  8. 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.
  9. 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.