Total Time
Prep 0 mins
Cook 20 mins

My housemate had left some of this in a pan and, having intended to just have a taste, I gobbled up the leftovers! Such a nice flavour! Very easy, low calorie, and ready in 20 minutes.

Ingredients Nutrition


  1. Heat the oil.
  2. Fry the onion and celery for 10 minutes until softened.
  3. Add the cumin and fry for one minute.
  4. Increase the heat and add the stock, tomatoes and chickpeas, plus a decent sized helping of black pepper.
  5. Simmer for 8 minutes.
  6. Squeeze the lemon juice into the mix and cook for another 2 minutes.
  7. Chop the coriander and add.
  8. Serve with flatbread.
Most Helpful

Great recipe and much easier than it tastes! Cumin goes great with chickpeas and the coriander and lemon juice add a wonderful fresh flavour. I used garlic powder rather than fresh garlic because I didn't realise that I used the last of the garlic for the other recipe I was making with it, though will try it will fresh garlic next time. Thanks to you and your housemate for sharing. :) Made for PAC Spring 2010.

Tea Girl April 11, 2010

I made it for dinner tonight, just winging it. Fantastic! The cumin, garlic, cilantro, and lemon combine wonderfully. I even had leftovers that I took for lunch the next day, and the extra time for the flavors to mingle made it even better!

Cluich April 22, 2013

Simple to prepare with lots of good fresh flavour. I also added the garlic with the lemon juice, and used fresh celery and coriander from the garden. This was a cinch for a quick healthy and delicious supper, using ingredients on hand, we enjoyed it low-GI health bread. Thanks Boo, very good! Made for PAC Fall 2009

Karen Elizabeth September 25, 2009