Recipe by Calamity-Kate
This creamy chickpea curry is heavily adapted from a recipe I originally found in a cookbook. I found the original a little bland, so I added some extra ingredients and modified the cooking instructions to make it really "pop".
Top Review by HEATHER H.
This recipe is pretty good. One thing missing: Salt. I used light coconut milk instead of the full fat (that's what I had on hand) and added extra raisins (they really make this recipe). I also cut the recipe in half and got 4-5 servings out of it. I'll be making this again soon, but I may try switching up the spices. Thanks for sharing!
- 2 (14 ounce) cans chickpeas, drained and rinsed
- 1 (14 ounce) can tomatoes, diced
- 1 (14 ounce) can coconut milk
- 1⁄4 cup peanut butter
- 4 teaspoons curry powder
- 1 1⁄2 teaspoons powdered ginger
- 1⁄4 teaspoon cumin seed
- 1⁄8 teaspoon red pepper flakes
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon butter
- 1⁄3 cup raisins
Directions See How It's Made
- Saute onions and garlic in butter until tender.
- Add ginger, curry powder, cumin seeds and red pepper flakes and cook until the spice mixture coats the onions and the garlic.
- Add the chickpeas and the tomatoes, let simmer uncovered on medium-low heat for 15 minutes or until most of the juices are cooked off.
- Gradually pour coconut milk into the mixture, continue simmering for an additional 5 minutes.
- Stir in peanut butter, cover and cook on low heat for 25 minutes.
- Add raisins, stir and let them warm through for 5 minutes.
- Serve over rice.