CURRIED CHICKPEAS WITH RAISINS

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Curried Chickpeas With Raisins image

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...

Provided by bearwacket

Categories     Curries

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 716.9, Fat 28.2, SaturatedFat 16.9, Sodium 524, Carbohydrate 110.5, Fiber 10.5, Sugar 62.6, Protein 11.3

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