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Chickpea Curry



Add oil to a skillet and combine with first three ingredients. Sautee for a few minutes then add the next three ingredients and continue to cook. Toss curry, chickpeas and frozen peas into the skillet. Stir well as it heats through. Add raisins and/or coconut, cover and remove from heat.

Serve over rice (saffron rice is especially good) and top with sesame seeds, fresh cilantro, fresh parsley, avocado chunks, fresh tomatoes, almond slices, grated carrot, Tofutti sour cream or anything else that sounds good. It serves nicely next to a spinach salad.