Curried Chickpeas with Raisins
Elevate your weeknight dinner routine with this flavorful and hearty Curried Chickpeas with Raisins recipe! This plant-based dish combines tender chickpeas with a rich blend of warming spices like curry powder, cumin, turmeric, and a hint of cayenne. Sweet pops of raisins balance the savory tomato-based sauce, creating an irresistible fusion of sweet and spicy. Perfectly simmered in just 25 minutes, this recipe is as quick as it is satisfying, making it an excellent addition to your vegetarian cooking repertoire. Serve it over fluffy rice, quinoa, or with warm naan for a comforting meal that’s bursting with bold flavors and vibrant colors. Don’t forget the fresh cilantro garnish and a squeeze of lime for the perfect finishing touch! This easy chickpea curry is a one-pan wonder that’s sure to delight your taste buds.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1.5 tablespoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon paprika
- 0.25 teaspoon cayenne pepper (optional)
- 2 tablespoons tomato paste
- 14 ounces canned diced tomatoes
- 15 ounces canned chickpeas, drained and rinsed
- 1 cup vegetable broth
- 0.5 cup raisins
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 2 optional lime wedges (for serving)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and sauté for 3–4 minutes, until softened and translucent.
Stir in the garlic and ginger, cooking for an additional 1–2 minutes until fragrant.
Add the curry powder, cumin, turmeric, paprika, and cayenne pepper (if using). Stir constantly for 30 seconds to bloom the spices.
Mix in the tomato paste, stirring to coat the onions and spices evenly.
Pour in the canned diced tomatoes and stir well. Let simmer for 2–3 minutes.
Add the chickpeas, vegetable broth, and raisins to the pan. Stir to combine.
Season with salt and black pepper. Bring the mixture to a simmer over low heat.
Cover and cook for 15 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning as needed. If the curry is too thick, add a splash of additional broth or water.
Remove from heat and sprinkle with chopped fresh cilantro.
Serve hot with lime wedges on the side for an added burst of brightness. Enjoy with cooked rice, quinoa, or naan.
Nutrition Facts
Calories |
1367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6635 mg | 288% | |
| Total Carbohydrate | 199.9 g | 73% | |
| Dietary Fiber | 40.6 g | 145% | |
| Total Sugars | 90.6 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 425 mg | 33% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 3289 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
