Pakistani Spicy Chickpeas

I think the core concepts of this recipe are good but the details? Not so good. First, I agree – start simmering the onions in step 1. I would maybe add some minced garlic as well. Second – two tomatoes, unless they are huge like beefeaters, are just not enough. I ended up adding a Can of petite diced. And then, with the extra tomatoes, I felt I needed to double the spices – which I did. I simmered on medium low until most of the juices cooked down. While easy – flavors were only so so for us. Glad we tried! Thanks Komal!

I didn’t have enough fresh tomatoes, so used a can of diced. This was so delicious! Already made a second time!

Didn’t have cumin but the chili powder did so I was generous with that spice and added a hint of tumeric and paprika. It was so delish!

I used double the salt and chilli powder and added a teaspoon of powdered cumin too as well as the seeds – great recipe.

This is a very good recipe, but having a Pakistani husband, most dishes like this have a bit more spice. I made the recipe exactly as is the first time, and he felt something was missing. So, the second time, I made a few minor modifcations. I added 1/4 tsp turmeric, 1/4 tsp more of the cayenne pepper, and 1/2 tsp dried coriander. I also cooked the onions halfway, then added the cumin seeds and 1 serrano pepper before adding the additional spices. After doing this, my husband asks for it daily! If you are sensitive to spicy foods, don’t increase the cayenne or add the serrano pepper.

I cooked the onions first and then everything else. I pureed 1/3 of the chickpeas. Next time I would try to puree all of them and have them as a dip. Add some Tahini into it.

Nice recipe…it’s a very refreshing and light dish. My changes: I sauteed the onions before adding the tomato, doubled the spices, added 2 tsp of garam masala, 1 tsp of coriander, 1/2 tsp of ginger and doubled the tomato. I added a half tbsp of butter and a little chicken broth, and simmered it for over an hour to further soften the chickpeas and vegetables. Next time, I’ll try doubling the spices yet again and add some chiles for more kick.

Super easy and good!!

I was thoroughly impressed with this recipe. Taking one of the reviews into account, I replaced the tomatoes with a full can of crushed tomatoes so I could serve it over rice. I also added a bit more lemon juice, since I love the tartness. So good.

I think the toasted cumin seeds make this dish. I brown them in the oil (although I use less oil…1/2-1 Tbs.) along with the other spices and salt. I use black pepper instead of lemon pepper. Then I add the onions to saute them a while before adding the tomatoes and chickpeas. I have used fresh tomatoes and canned, but I like to puree them in the food processor first. I usually serve this with Jasmine rice and hummus and pita bread. Thanks for a great recipe!

Overall, I didn’t like it. It wasn’t spicy, it had a couple good notes of flavor but wasn’t very well-rounded, etc. Could have used A LOT or garlic and perhaps something to make the sauce a little thicker/creamier. We ate it as a main dish, but it needed a lot of doctoring to make it palatable for us after we made it the way the recipe called for it. I’m sorry, it sounded great and I wanted to like it…

This is one of our absolutely favorite Meatless Monday recipes! We serve it on a mix of quinoa and bulgur with a green salad on the side. With fresh tomatoes, I double the spices. When tomatoes are out of season, I use the canned and triple the spices. I also add the onions before the chickpeas so that they have more time to soften. This is one of our go-to recipes, especially since, when making it with canned ingredients or straight from the garden, it’s both YUMMY AS ALL GET OUT and incredibly inexpensive for all of its nutritional value!

I have a tomato allergy so I had to remove that ingredient. I just added 2 or 3 times the suggested amount of seasonings to make sure I really got a good flavor. But this was a great recipe. My whole family enjoyed it, even our picky eater.

Delicious! I’d give it five stars but I altered the recipe a fair bit. Used 2x to 3x the amount of spices called for, added a lot of cayenne and cumin, and included half a jalapeno, minced. Cooked this all down in the oil with the onion. Then substituted the tomatoes with a can of no-salt diced tomatoes with juice, cooked the chickpeas down in the ‘sauce’ for about 20 minutes, and finally tossed in a half-bag of spinach for a bit more substance. It’s great to get my carnivore boyfriend to enjoy vegan food! 🙂

This is a good recipe. It’s healthy and budget friendly. However, I added extra cumin, chili powder and tomatoes. I served it over couscous.

I made this on a whim, so I used ground cumin and a can of chili tomatoes. But it was great, I will be making this again!

We loved this recipe. It was a little more spicy than I expected for my kids but perfect for me and the husband.

I found this recipe on another website last winter and absolutely loved it. I use mustard seed and cumin seed, and add freshly chopped parsley. Also, I typically use coconut oil (which surprisingly doesn’t affect the flavor). This is an awesome vegetarian/vegan dish that is very filling when paired with brown rice. Awesome.

These are the changes I made: 1can Diced Tomatoes (instead of fresh) Black Pepper and Lemon Juice (instead of lemon pepper) Ground Cumin (instead of cumin seeds) Cayenne Pepper (instead of chili powder) It came out amazing! I’m fasting for Ramadan and I’ve never made this before so I took a chance. Turns out this is something I will definitely be making in the near future. It didn’t come out at spicy as I thought it would be since I was stingy on the cayenne pepper powder. (My hubby LOVES spicy and I can’t eat it if it burns all my taste buds off; I figured if it didn’t pack enough heat for him, he could just add hot sauce). In the end I have to give this 5 stars. It was easy to make and came out delicious. =) Thanks!

I absolutely loved this recipe! I added an extra tomato because mine were pretty small and only used one can of chick peas so that I would have a more saucy dish, but otherwise followed the recipe exactly. Delicious! Can’t wait to make it again!

Yummy and quick! I did not have cumin seeds so just used powder and no lemon pepper on hand so just black pepper and a little extra fresh lemon juice. I used only 1 can chickpeas but kept the 2 tomatoes, which was perfect for our taste. I added a shake of cayenne pepper. Thanks – this will be my go-to Indian chickpea recipe.