Curried Chickpeas With Raisins Food

CURRIED CHICKPEAS WITH 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.

CURRIED CHICKEN SALAD SANDWICH WITH ALMONDS AND RAISINS

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil in a large ovenproof skillet over medium-high heat until smoking. Sprinkle the chicken breasts on both sides with salt and pepper. Put them in the pan in a single layer, and brown them 2 minutes on each side. Put the skillet in the oven and roast until the chicken is just cooked through, about 15 minutes. Remove from the oven and cool.
• Chop the cooled chicken and put it into a large bowl. Add the rest of the ingredients and toss. Season with salt and pepper.
• Spread 4 bread slices with mayonnaise, if you like, and spread with the curried chicken. Top with another slice of bread and serve.

CHICKPEA CURRY WITH RICE

Steps:

• Cook the basmati rice according to the package instructions.
• Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the curry powder and garlic and cook for 30 seconds. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the chickpeas, coconut milk, honey and a squirt of sriracha. Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning.
• Warm the naan in the microwave. Serve the curry over the rice with the warmed naan. Garnish with the cilantro.

CURRIED HUMMUS

Steps:

• Put all ingredients in a food processor and blend until smooth. Serve (drizzled with olive oil, if desired) with pita chips.

CURRIED COUSCOUS WITH CHICKPEAS

Steps:

• In a large pot, cook onion, red pepper and garlic in the olive oil over medium low heat until soft, about 7 minutes.
• Add tomatoes, chickpeas, peas, corn and spices and continue to cook, stirring occasionally for 5 minutes.
• Add broth, increase heat and bring to a boil. Stir in couscous, cover, remove from heat and let sit for 6 minutes.
• Fluff with a fork and serve immediately or pack for tomorrow's lunch!

CHICKPEA CURRY

Steps:

• Heat oil in a large frying pan over medium heat, and fry onions until tender.
• Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.

CURRIED QUINOA AND CHICKPEAS

Steps:

• In a large saucepan, bring water and orange juice to a boil. Stir in chickpeas, tomatoes, red pepper, quinoa, onion, raisins and curry. Return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed., Remove from the heat; fluff with a fork. Sprinkle with cilantro.