If you want to show off your international cooking skills to people who
have never tasted Indian dishes, here is something that is simple and
tastes great and without using any meat. And it is very easy
and quick to make either as something that you take to your next
invited Sunday Dinner or to one that you are inviting people.
You can vary the degree or "hotness" in this recipe by adding
more or less cayenne pepper.
Curried Chickpeas With Raisins
2 tablespoons light sesame oil
1 onion, chopped
1/2 red 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 tablespoon 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
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.
Slow cook this dish for at least 10 minutes so that the flavours have
a chance to intertwine nicely.
Place the mixture either on a bed of lettuce or cooked steam rice.
Feeds 3 - 4 people
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