Ramadan: Pakistani Spicy Chickpeas | Submitted By: Komal

2 tablespoons vegetable oil1 teaspoon cumin seeds1/2 teaspoon salt1/2 teaspoon chili powder1/2 teaspoon lemon pepper2 tomatoes, chopped2 (15 ounce) cans garbanzo beans, drained1 tablespoon lemon juice1 onion, choppedIn a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown. 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. Add in lemon juice and mix well; add onions and stir until they become soft. Remove from heat and place into a serving bowl; serve immediately. Amount Per Serving  Calories: 71 | Total Fat: 5.8g | Cholesterol: 0mg

 view all reviews »

View the original article here