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Servings: 5

Points: 2.67/serving



2 tsp. vegetable oil

1 teaspoon cumin seeds

1/2 teaspoon salt

1/2 teaspoon chili powder

1/2 teaspoon lemon pepper

2 tomatoes, chopped

30 oz can garbanzo beans, drained

1 tablespoon lemon juice

1 onion, chopped



1. In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown.

2. 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.

3. Add in lemon juice and mix well; add onions and stir until they become soft.

4. Remove from heat and place into a serving bowl; serve immediately.

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