Pakistani Chickpeas
Course
Side Dish
Cuisine
Mediterranean
Servings
4
Servings
4
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
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.
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