Curried Chickpeas With Raisins

Total Time
Prep 15 mins
Cook 15 mins

Simple (especially with canned chickpeas), rich, and healthy. Serve with half a cup of cooked brown rice per serving and some spinach sauteed with garlic. Edited 5/5/2011 - You are so right about the cayenne! Sorry about that! That was some kind of typo. I am not a tablespoon-of-cayenne sort of eater, either...

Ingredients Nutrition


  1. Heat oil over medium flame.
  2. Saute onion and bell pepper five minutes.
  3. Add garlic and ginger and continue to cook until vegetables are soft.
  4. Add curry, cumin, and cayenne and stir.
  5. Add coconut milk and bring to a boil.
  6. Reduce heat, add chickpeas, and simmer until thickened slightly.
  7. Season with salt and pepper and garnish with raisins.
Most Helpful

4 5

Good recipe! I also thought that one tablespoon cayenne pepper would be too much and decreased it to 1/4 tablespoon which equals 3/4 teaspoons. I had no bell pepper on hand and used tomatoes instead. It is indeed very suitable for a quick meal and goes very well with both rice and potatoes. It also freezes well.
Thanks for posting.

5 5

This was really an exciting meal to eat! It was so spicy. I cut the cayenne to half and it was still to spicy for most in my family. Next time I will cut it to one fourth and try it again! It had an excellent flavor just too hot for my family. Try it!!

5 5

This was simple and delicious. I mistakenly used hot curry powder instead of mild, so I added dried cranberries and another handful of raisins to balance out the spiciness. I'll definitely make this again!