| | Directions | | In a large pot over low heat, warm oil and cumin. Heat until the cumin turns a darker shade of brown. Add salt, chili powder, pepper and mix well. Stir in the tomatoes. Once the juice begins to thicken, add the chickpeas and mix well. Add the lemon juice next and then the onions. Stir until the onions become soft. Remove from heat and place in a serving bowl and serve immediately. Eat as a snack or on a salad. |
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| Ingredients | | - |  | 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 cans garbanzo beans, drained (15 ounce cans) |
| - | | 1 tablespoon Lemon Juice |
| - | | 1 onion, chopped |
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