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    You are in: Home / Recipes / Curried Chickpeas With Raisins Recipe
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    Curried Chickpeas With Raisins

    Average Rating:

    4 Total Reviews

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    • on May 05, 2011

      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.

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    • on January 18, 2011

      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!!

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    • on August 03, 2008

      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!

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    • on July 21, 2008

      Just made this for an early, quick dinner and it was positively breathtaking (and considering the amount of cayenne we added, my hopes were high)! Our first time attempting a dish with chickpeas. Accidentally made a double recipe with only about 2/3 the required onion, but it came out very well, and it seems as though it will keep well in the fridge for lunch tomorrow! Definitely will be returning to this one!

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    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:

    fresh ginger

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