1 - 14 ounce can garbanzo beans, drained and rinsed
1 - 14 ounce can diced tomatoes, undrained
1 cup golden raisins
1 small red onion, chopped
5 cloves garlic, crushed or minced
2 tablespoons olive or sunflower oil
3 to 4 teaspoons yellow curry powder (I use Madras)
1 teaspoon ground white pepper
2 tablespoons fresh chopped parsley
1) Sauté onion in oil for 2 to 3 minutes on medium-high heat. Add garlic and sauté for another minute. Reduce heat to medium-low and stir in curry powder, white pepper, tomatoes, garbanzos and raisins. Simmer for about 20 to 25 minutes, stirring occasionally. Stir in the parsley within the last couple minutes of cooking. Remove from heat and serve hot with rice, cous cous, quinoa, garlic naan or just eat it by itself.
Source of recipe: A former coworker gave me this recipe. Actually, I lost the recipe a long time ago so this is a slight variation and I love how simple and delicious it is.