Spicy Roadside Chickpeas

I love chickpeas – they are so versatile, high and protein and delicious.

Following is a simple recipe – have them with parathas, puris or rice.

@font-face { font-family: “Cambria”; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 10pt; font-size: 12pt; font-family: “Times New Roman”; }div.Section1 { page: Section1; }

Spicy Chickpeas – Serves 6

2 16 ounce cans of chickpeas, drained and rinsed

4 tbs. vegetable oil

2 tsp. whole cumin seeds

¼ tsp. carom seeds

2 medium onions, diced

1 tsp. cayenne pepper

2 Tbs. ginger, minced

1 ½ cup diced tomatoes (can be canned)

Juice of 1 lemon

Salt to taste

Fresh Cilantro and Sliced Green Chilies for Garnish


Heat the oil in a heavy bottom pan over medium high heat.  Add the cumin and carom seeds and cook for about a minute until they sizzle and you can smell their aroma.  Add the onions and salt.  Stir and cook for 5 minutes until the onions are caramelized.  Add the ginger and stir.  Add the tomatoes and cayenne pepper and cook another 5 minutes.  Now add the chickpeas and stir.


Lower the heat to a simmer for about 15 minutes and stir occasionally crushing some of the chickpeas with the back of a large spoon to thicken the sauce.  Taste for seasoning – add the lemon juice and garnishes off the heat.  Serve hot.


Note:  This dish tastes better the next day and can be made ahead and refrigerated for several days.

Substitute chickpeas for other beans like kidney beans, black beans, etc.

I hope you try the recipe – you will love it.

Until I eat again!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s