Pakistani Chickpeas
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Ingredients
- 2 Tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp kosher salt
- 1/2 tsp chili powder
- 1/4 tsp black pepper
- 2 tomatoes chopped
- juice of 1 lemon
- 2 15.5 ounce cans chickpeas (garbanzo beans) drained with liquid reserved
Ingredients
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Instructions
- Warm oil in saucepan over medium heat. Add cumin and stir until it turns a darker shade of brown.
- Add salt, chili powder, and pepper. Mix well.
- Stir in tomatoes and stir until the juice starts to thicken. Add lemon juice.
- Add chickpeas and stir to combine. Add ½ cup of reserved liquid from chickpeas.
- Bring to a boil. Cover and reduce heat to a simmer. Cook for 15 minutes, stirring occasionally and adding additional chickpea liquid as necessary.