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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This creamy chickpea curry is heavily adapted from a recipe I originally found in a cookbook. I found the original a little bland, so I added some extra ingredients and modified the cooking instructions to make it really pop . Ingredients:
2 (14 ounce) cans chickpeas, drained and rinsed |
1 (14 ounce) can tomatoes, diced |
1 (14 ounce) can coconut milk |
1/4 cup peanut butter |
4 teaspoons curry powder |
1 1/2 teaspoons powdered ginger |
1/4 teaspoon cumin seed |
1/8 teaspoon red pepper flakes |
1 medium onion, chopped |
4 garlic cloves, minced |
1 tablespoon butter |
1/3 cup raisins |
Directions:
1. Saute onions and garlic in butter until tender.
2. Add ginger, curry powder, cumin seeds and red pepper flakes and cook until the spice mixture coats the onions and the garlic.
3. Add the chickpeas and the tomatoes, let simmer uncovered on medium-low heat for 15 minutes or until most of the juices are cooked off.
4. Gradually pour coconut milk into the mixture, continue simmering for an additional 5 minutes.
5. Stir in peanut butter, cover and cook on low heat for 25 minutes.
6. Add raisins, stir and let them warm through for 5 minutes.
7. Serve over rice.
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