Recipe by bearwacket
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...
Top Review by Chef Dudo
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.
- 2 tablespoons light sesame oil
- 1 onion, chopped
- 1⁄2 green bell pepper, chopped
- 4 garlic cloves (minced or pressed)
- 1 inch fresh ginger, minced
- 2 tablespoons mild curry powder (or to taste)
- 1 tablespoon cumin
- 1⁄2 teaspoon cayenne pepper
- 1 cup coconut milk (about half a 14-ounce can)
- 2 cups chickpeas, cooked (or one 14-ounce can)
- salt and pepper
- 1⁄3 cup raisins
Directions See How It's Made
- Heat oil over medium flame.
- Saute onion and bell pepper five minutes.
- Add garlic and ginger and continue to cook until vegetables are soft.
- Add curry, cumin, and cayenne and stir.
- Add coconut milk and bring to a boil.
- Reduce heat, add chickpeas, and simmer until thickened slightly.
- Season with salt and pepper and garnish with raisins.