Monday, April 19

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. 


Tanya (a Taste of T) said...

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 :)

Lady Grey said...

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

Kristine said...

Yummy! This sounds perfect!