Instructions: 1. In a 6- to 8-inch frying pan over low heat, stir cumin until fragrant, 3 to 4 minutes. Scrape cumin into a large bowl and add lime juice, sugar, chopped cilantro, and cayenne.

2. Add pomegranate seeds, garbanzos, cucumber, and onion to bowl. Mix and add salt and pepper to taste.

Description:"Glossy pomegranate seeds add tang to a quick salad from Pakistan"

NOTES : Variation: Substitute adzuki beans for the pomegranate seeds. Omit the cayenne. Add pomegranate-pepper jelly to taste.

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