2 Tablespoons Vegetable Oil
1 Teaspoon Cumin Seeds
½ Teaspoon Salt
½ Teaspoon Chili Powder
½ Teaspoon Lemon Pepper
2 Tomatoes, Chopped
2 (15 Ounce) Cans Garbanzo Beans, Drained
1 Tablespoon Lemon Juice
1 Onion, Chopped
Preparation:
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.
"chickpeas Appetizer Eaten Often During Ramadan At Iftar."
Recipe Yield: 5 Servings.
You can serve with your family and friends.
