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Spicy Chickpeas


The chickpea gets new life with some spice! The flavors here really prove just how versatile the chickpea is. Not only is this a great snack, it can be served as a main dish with some rice and bread. Canned or dried chickpeas can be used. If using dried chickpeas, check out my tips for soaking and cooking them. What's great about this dish is that it can be eaten hot or cold, so if you need a quick meal on the go, then spicy chickpeas are for you!


  • 2 cans (15 oz. each) canned chickpeas, or 3 1/2 cups dried chickpeas, cooked
  • 3 large tomatoes, chopped
  • 1 large onion, chopped
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon salt
  • 1 sprig fresh cilantro


In a large skillet, add olive oil and heat. Add onions, cumin, salt, red chili powder, and cardamom. Stir frequently over medium high heat until onions are tender.

Lower heat to medium-low. Add tomatoes and stir until juice begins to thicken. Add lemon juice, stir well.

Add chickpeas and stir well, cooking an additional five minutes. If you would like a thicker sauce, reserve about 1/3 of the chickpeas and mash with a food processor or blender. Add mashed chickpeas and stir well before adding remaining chickpeas.

Remove from heat and pour into serving dish. Sprinkle with fresh cilantro. Serve immediately or refrigerate.

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