Kabuli Chane with Tomato

    Kabuli Chane with Tomato

    (103)
    4saves
    30min


    98 people made this

    About this recipe: Tender cooked kabuli chane are cooked with tomatoes, lemon juice and onions in a spicy blend of toasted jeera and mirchi. Eaten often during Ramadan for Iftar.

    Ingredients
    Serves: 5 

    • 2 tablespoons vegetable oil
    • 1 teaspoon cumin seeds
    • 1/2 teaspoon salt
    • 1/2 teaspoon chilli powder
    • 2 tomatoes, chopped
    • 400g kabuli chane, boiled
    • 1 tablespoon lemon juice
    • 1 onion, chopped

    Directions
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown.
    2. Add salt and chilli powder; mix well. Stir in tomatoes; once the juice begins to thicken add in kabuli chane and mix well.
    3. Mix in lemon juice. Add onions; cook and stir until soft.
    4. Remove from heat and place into a serving bowl; serve immediately.
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    Reviews and Ratings
    Global ratings:
    (103)

    Reviews in English (103)

    by
    69

    This was a great vegetarian dish! I only made two changes - I used ground cumin instead of seeds (so I added the tomatoes and all of the dry seasonings to the pan first thing) and I added the onions a few minutes before the chickpeas so they could cook longer. I left it on low heat on the stove until the juice was thick and the it was delicious! I will definitely make this again.  -  11 Dec 2007  (Review from Allrecipes US | Canada)

    by
    43

    This recipe is easy to follow and I've gotten many thanks for serving it. The only alteration I made was to mash about half the chickpeas to make it a little creamier. This can also be done with the food processor.  -  26 Jan 2001  (Review from Allrecipes US | Canada)

    by
    42

    This was so easy and super yummy. My toddler and even the baby(almost a year) both devoured it. I used tomatoes fresh from our garden(super sweet) and served it with broiled slices of fresh baby eggplant and zucchini(from the garden) and all of it together made a fabulous lunch, which tasted even better the next day!****EDIT/UPDATE**** Yesterday, I tried this for the first time with canned tomatoes instead of fresh(the season is over) and thought that an update was neccesary. I used a 15 oz can of petite diced tomatoes which worked out well, but b/c of the difference in flavor I ended up doubling all the spices, and also added about 1/2 tbsp of ground cumin as well to get the same flavor I was used to with the fresh tomatoes. Also just to add, like others have stated, I saute the onions adding them to the seeds, and then add the tomatoes. This is still one of my favortie go-to lunches! : )  -  12 Sep 2008  (Review from Allrecipes US | Canada)

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