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Pakistani Chickpeas with Tomato and Cumin

  • 5servings
  • 30minutes
  • 275calories

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, C, P
MineralsNatrium, Silicon, Potassium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 1 teaspoon cumin seeds

  3. 1/2 teaspoon salt

  4. 1/2 teaspoon chilli powder

  5. 2 tomatoes, chopped

  6. 2 (400g) tins chickpeas, drained

  7. 1 tablespoon lemon juice

  8. 1 onion, chopped

Instructions Jump to Ingredients ↑

  1. In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown.

  2. Add salt and chilli powder; mix well. Stir in tomatoes; once the juice begins to thicken add in chickpeas and mix well.

  3. Mix in lemon juice. Add onions; cook and stir until soft.

  4. Remove from heat and place into a serving bowl; serve immediately.

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