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Chicken >> Pakistani Spicy Chickpeas
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Chicken >> Pakistani Spicy Chickpeas



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

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.
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