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Pakistani Spicy Chickpeas

Pakistani Spicy Chickpeas Recipe


Tender cooked chickpeas are simmered lightly with tomatoes, lemon juice and onions in a spicy blend of toasted cumin seeds, chili powder and lemon pepper. Served warm, this makes a deliciously fragrant appetizer.


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


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

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Nutritional Information

Pakistani Spicy Chickpeas

Servings Per Recipe: 5
Calories: 204.6
% Daily Value *
protein: 13 %
carbohydrates: 10 %
exchange other carbs:
dietary fiber: 25 %
fat: 11 %
saturated fat: 4 %
vitamin a iu: 12 %
niacin equivalents: 12 %
vitamin b6: 39 %
vitamin c: 24 %
folate: 22 %
calcium: 5 %
iron: 11 %
magnesium: 16 %
potassium: 11 %
sodium: 25 %
thiamin: 8 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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