A vibrant and flavorful chickpea dish with a zesty twist, perfect for a quick and satisfying meal.
Heat the olive oil in a large pot over low heat.
Using low heat prevents the spices from burning and ensures a gentle release of their flavors.
Add the cumin seeds and cook until they darken slightly and release their aroma.
Stir constantly to avoid burning the seeds.
Mix in the salt, chili powder, and lemon pepper, stirring well to combine.
Adjust the spices to your taste preference.
Add the tomatoes and cook until their juices thicken slightly.
Crush the tomatoes slightly with the spoon to help them break down.
Stir in the chickpeas and mix well to coat them with the spices and tomato mixture.
Ensure the chickpeas are evenly coated for consistent flavor.
Pour in the lemon juice and add the onions, cooking until the onions soften.
Adding the lemon juice at this stage enhances the dish's brightness.
Remove from heat and transfer to a serving bowl. Serve immediately.
Garnish with fresh cilantro or parsley for added color and flavor.
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