SWEET SAVORY CHICK PEA CURRY
This is an unusual twist on the classic curry dish, which has a sweet kick to it with fennel undertones. The raisins and carrots add a rich color and delightful taste that will satiate your palate. This dish comes from my mother in law, Shirley in South Africa where many African dishes have an Indian influence because they descended in the 19th century as indentured workers transported to work on the sugar plantations of Natal. The result is a fusion Indo-African dish, which is best served over basmati rice.
Provided by Vegetarian Hostess
Categories Curries
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in a large pot over a medium high flame, add onions and stir for a few minutes. Add garlic, and ginger stirring to make sure mixture does not stick.
- Once onions are translucent, add all the spices including salt. Stir for an additional 3 minutes.
- Stir in apples for a minute, then add carrots and stir for another minute and then stir the tomatoes inches Let cook for a few minutes.
- Stir in the garbanzo beans and vegetable stock, bringing mixture to a boil.
- Once boiling, lower heat and simmer covered for 20 minutes. Add lemon juice and raisins and simmer for another 10 minutes.
- When done, serve garnished with parsley.
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Consuelo Lozano
[email protected]This curry is a fail. I followed the recipe exactly and it still turned out terrible.
Pascal Kamonga
[email protected]I wouldn't recommend this recipe. It's not worth the time or effort.
Brandi Nicole
[email protected]This curry is okay, but I've had better.
Rj Piya
[email protected]I'm not sure what I did wrong, but my curry turned out bland. I think I might have added too much water.
Sharon pierce
[email protected]This recipe is a keeper! I'll definitely be making it again.
August
[email protected]This curry is a bit time-consuming to make, but it's worth the effort! The flavors are amazing.
Samuel kwesi Donkoh
[email protected]I've made this curry several times now and it's always a hit! It's a great way to use up leftover chickpeas.
Melissa P Chitrin
[email protected]This is my new favorite curry recipe! It's so flavorful and easy to make.
Emmanuel Asuquo
[email protected]I made this curry for a potluck and it was a huge success! Everyone loved it and asked for the recipe.
Peter Oguama
[email protected]The curry was a bit too spicy for my taste, but I still enjoyed it. I'll definitely make it again, but I'll use less chili pepper next time.
Tor Nani
[email protected]This recipe was easy to follow and the curry turned out amazing! I served it with rice and naan bread, and it was a hit with my family.
Leilani Isenhower
[email protected]I'm not usually a fan of chickpeas, but this curry changed my mind! The curry sauce was so rich and flavorful, and the chickpeas added a nice texture and protein boost.
Qaiser Malik
[email protected]This chickpea curry was a delightful blend of flavors! The combination of sweet and savory spices created a complex and satisfying dish. The chickpeas were perfectly cooked and soaked up the curry sauce beautifully.