Curried Chickpeas With Raisins

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...

• Ready In: 30 mins
• Serves: 3-4

Ingredients

• 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

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.