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...
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INGREDIENTS
Nutrition- 2tablespoons light sesame oil
- 1
- 1⁄2
- 4
- 1
- 2
- 1tablespoon cumin
- 1⁄2teaspoon cayenne pepper
- 1
- 2
- salt and pepper
- 1⁄3cup raisins
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DIRECTIONS
- 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.
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