2 tbsp vegetable oil
1 tsp cumin seeds
1/2 tsp salt
1/2 tsp chili powder
1/2 tsp lemon pepper
2 tomatoes, chopped
2 (15 oz) cans garbanzo beans, drained
1 tbsp lemon juice
1 onion, chopped
Method:
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.
Spicy Chickpeas are ready to serve.
Serve immediately.