Curried Chickpeas With Raisins

READY IN: 30mins
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.

Ingredients Nutrition

Directions

  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.

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