Pakistani Spicy Chickpeas

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, drained 1 tablespoon lemon juice 1 onion, chopped In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown. 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. Add in lemon juice and mix well; add onions and stir until they become soft. Remove from heat and place into a serving bowl; serve immediately. Amount Per Serving  Calories: 205 | Total Fat: 7.1g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 5

Amount Per Serving

Calories: 205

Total Fat: 7.1gCholesterol: 0mgSodium: 621mgTotal Carbs: 30.3g    Dietary Fiber: 6.2gProtein: 6.4g