Pakistani Spicy Chickpeas
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.
Warm oil and cumin in a large pot over low heat; cook until cumin turns a deeper shade of brown.
Mix well after adding salt, chili powder, lemon, and pepper seasoning.
After adding the tomatoes and letting the juice thicken, add the chickpeas and thoroughly combine.
When the onions are soft, add them and stir in the lemon juice.
Take the dish off the heat, place it in a serving bowl, and serve right away.