Curried Chickpeas With Raisins Recipes

CURRIED CHICKPEAS WITH RAISINS

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

Ingredients

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

MOROCCAN CHICKEN THIGHS WITH CHICKPEAS AND RAISINS

Moroccan Chicken Thighs With Chickpeas and Raisins image

If you love foods with flavor then you will love this recipe! the spice amounts are only a guideline you may adjust to taste, this will work well using any part of the chicken :)

Provided by Kittencalrecipezazz

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

3 -5 tablespoons oil
4 lbs chicken thighs (skin on)
salt and pepper
1 large onion, chopped
2 tablespoons fresh minced garlic (or to taste)
1 tablespoon cumin
1 tablespoon turmeric
1 teaspoon paprika
1/2 teaspoon cinnamon
2 teaspoons grated lemon zest (can use more)
1 tablespoon flour
3 cups chicken broth
3 tablespoons honey (or to taste)
1 1/2 cups chickpeas, rinsed and drained
1/2 cup dark raisin (or to taste)
cooked rice

Steps:

In a large heavy saucepan (I use my electric frypan for this) heat oil over medium heat.
Season the chicken with salt and pepper the brown well on both sides; transfer to a plate.
Add in onions and garlic; saute for about 5 minutes, then add in cumin, turmeric, paprika and cinnamon; cook stirring with a wooden spoon for about 1 minute.
Stir in broth, honey, lemon zest and flour; stir to combine.
Then add in the browned chicken; simmer covered for about 15 minutes.
After 15 minutes of cooking add in the raisins and continue to cook (UNCOVERED) until the chicken is completely cooked through (about 15-20 minutes).
Season with salt and pepper.
Remove the chicken to plate/s.
Add in the chickpeas and simmer for 5 minutes.
Pour the sauce over the chicken and serve with cooked rice.

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