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...
My Private Note
Units: US | Metric
- 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
- 1Heat oil over medium flame.
- 2Saute onion and bell pepper five minutes.
- 3Add garlic and ginger and continue to cook until vegetables are soft.
- 4Add curry, cumin, and cayenne and stir.
- 5Add coconut milk and bring to a boil.
- 6Reduce heat, add chickpeas, and simmer until thickened slightly.
- 7Season with salt and pepper and garnish with raisins.
Browse Our Top Curries Recipes
You Might Also Like...View All Curries Recipes
Nutritional Facts for Curried Chickpeas With Raisins
Serving Size: 1 (245 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 716.9
- Calories from Fat 253
- Total Fat 28.1 g
- Saturated Fat 16.9 g
- Cholesterol 0.0 mg
- Sodium 523.9 mg
- Total Carbohydrate 110.4 g
- Dietary Fiber 10.4 g
- Sugars 62.6 g
- Protein 11.2 g
The following items or measurements are not included: