Monday, August 3, 2009

Spicy Chickpeas

Spicy Chickpeas

Recipe of the Week

Mary Kay Radnich


2 tablespoons vegetable oil

1 tsp cumin seed

½ tsp salt

½ tsp chili powder

½ tsp lemon pepper

1 thinly sliced bell pepper

3 tomatoes, chopped

2 15 oz cans garbanzo beans, drained

1 Tbsp lemon juice

1 onion, chopped


  1. In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown.
  2. Add salt, chili powder and lemon and pepper seasoning; mix well.
  3. Stir in tomatoes; once the juice begins to thicken add in chickpeas and mix well.
  4. Add in lemon juice and mix well; add onions and bell pepper and stir until they become soft.
  5. Remove from heat and place into a serving bowl; serve immediately.

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