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Kishmish Kala Chana with Golden Raisins
Nutty black chickpeas in a sweet-hot tomato sauce whose base is a fried purée of plumped golden raisins, onion, garlic, ginger and green chile, finished with cream and toasted cumin-coriander. Few spices, big flavour.
- YieldMakes about 4 cups; serves 4
- Hands-on25 min
- Total56 min
- Difficulty
Ingredients
- 150 ggolden raisins, about 1 cup
- 240 mlboiling water
Aromatic purée
- 1small red onion, coarsely chopped
- 4 clovesgarlic, large, peeled
- 4fresh green Thai, cayenne or serrano chiles, stems removed
- 10 gfresh ginger, two thin lengthwise slices, about 5 x 2.5 cm
- 2 tbspcanola oil
- 240 mltomato sauce, canned or homemade
- 1½ tspcoarse kosher or sea salt
- 500 gcooked black chickpeas (kala chana), about 3 cups, drained
- 480 mlwater
- 4 tbspfresh cilantro leaves and tender stems, finely chopped, divided
- 120 mlheavy (whipping) cream
- 2 tsptoasted cumin-coriander blend
To serve
- 150 gbasmati rice, cooked, to serveoptional
- 4 slicesbread, warm, to serveoptional
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