Tuesday, January 18, 2011


I haven't tried this yet, but I know I'll like it, just looking at the ingredients.

five servings

"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
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon lemon pepper
2 tomatoes, chopped
2 (15 ounce) cans garbanzo beans,
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.

Calories: 71 | Total Fat: 5.8g | Cholesterol: 0mg

1 comment:

  1. I love trying recipes from the mid-east. Garbanzos (they call them chana) are common in their recipes. This recipes sounds really good, and I am wondering about serving it over some basmati rice. I don't each much rice, but some foods from Pakistan, India, Bangladesh, Sri Lanka, etc. are so much better with basmati rice.