Monday

Curried Chickpeas


This may be the simplest curry ever. It is so easy & quick to make, but sooooooo tasty! The combination of the spices with the sweet raisins is amazing. What I love most about this recipe is that most of the ingredients can be found in your pantry already. It's my go-to meal when my fridge is empty.
Read on for the recipe...

Curried Chickpeas
1 can coconut milk (approx 400 ml)
1 can chickpeas (approx 19 oz, 540 ml)
2 Tablspoons curry powder
2 tsp ground cumin
1 tsp ground coriander
1 tsp salt
1 Tablespoon fresh ginger, finely chopped (optional - the curry will still taste good without it)
1/2 Cup raisins
*Fresh coriander or spring onions (finely chopped) for garnish.


Heat up 1/4 cup coconut milk in a pan, stir in the ginger and dried spices. Mix for a few minutes until aromatic. Add the chickpeas and remainder of the coconut milk. Stir in the raisins and salt. Cook on medium for approx 10-15 minutes, to let all the flavours mix.
That's it!
*This is great served with basmati rice, on a bed of spinach leaves or arugula.
* sometimes I also start with an onion (chopped), and saute it in some olive oil before adding the spices.... this is good too. 

3 comments:

  1. Ok so this isnt too similar but I did just my black beans over rice last night. There was a lot of flare and seasoning...but nothing curry-esk. Just sharing :)

    ReplyDelete
  2. there's something so perfect about good ol' rice & beans!

    ReplyDelete

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