Lime & Cumin Scented Chickpeas - Thermomix Recipes from Steph

Lime & Cumin Scented Chickpeas

Gogetters Presentation – Anne Stanley – VIC Consultant

These are a delicious, healthy Bedouin snack which can be served with mint flavoured tea or cardamom-infused coffee


• 250 gms dried chickpeas

• 2 tbs cumin powder

• 1 large peeled and quartered potato

• 2 large peeled and quartered red onions

• 1 bay leaf

• 1 star anise

• 6 black peppercorns

• A few stalks and leaves of parsley

• A few stalks and leaves of coriander

• 1 tbs Sea salt

• Zest of half a lemon

• Juice of 2 limes

• Approximately 2 litres of water


• Soak the chickpeas overnight in plenty of room temperature water.

• Drain chickpeas and add them to the TM bowl

• Add the cumin, potato, onions, bay leaf, star anise, peppercorns, parsley and coriander to the TM bowl

• Add enough water to cover the ingredients by about 1cm.

• Cook for 15 mins at 100 degrees on Reverse Speed 1

• Add sea salt, lemon zest and lime juice

• Cook for a further 10 mins at 100 degrees on Reverse Speed 1

• Drain and discard the herbs and vegetables

• Serve chickpeas with a small bowl of cumin powder to sprinkle over the chickpeas to taste

• OR a small jug of lime juice into which cumin has been stirred. This can be poured over the chickpeas to keep them moist.

Recipe contributed by

Anne Stanley – Thermomix Consultant – Vic

Adapted from

“A Taste of Arabia” by Jessie Kirkness Parker

1 Comment »

  1. avatar Steph Says:

    Well Done Anne! Sensational presentation this evening

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