Chickpeas, apples, and raisins cooked with Indian spices – hardy, but also sweet.
Apple Curried Chickpeas
80 minutes (total time from start to finish)
40 minutes (simmer time)
Heat the olive oil in a large pot over low-medium heat while you dice the onion.
Add the onion and saute, stirring periodically, until all pieces are soft and at least some of them are golden brown - about 30-40 minutes. If some onions start to burn, call it done.
While the onion is cooking, drain the can(s) of chickpeas, then peel and dice the apples. Measure the curry powder, tumeric, garam masala, and salt into a small bowl.
When the onion is done, add the spice mixture. Stir constantly for about 2 minutes. The goal is to completely coat the onion, but not let it stick to the pan.
Add the agave, chickpeas, apple, and raisins, and stir until all of the new additions are a consistent color. Turn up the heat a notch, cover and stir occasionally, roughly every 10-15 minutes, until the raisins are bloated and the apples are very soft - about 35-40 minutes.