Curried Chickpea Fritters With Spinach Rice Pilaf, Pickled Raisins, & Creamy Garlic Sauce

The Curried Chickpea Fritters with Spinach Rice Pilaf, Pickled Raisins, and Creamy Garlic Sauce is a flavorful and satisfying dish that is sure to appeal to those who enjoy a mix of savory and sweet flavors. The crispy chickpea fritters, made with tempura mix and curry powder, are filled with a delicious blend of spices and herbs, while the spinach rice pilaf adds a nice depth of flavor and texture. The pickled raisins provide a sweet contrast to the savory elements of the dish, while the creamy garlic sauce brings everything together with a rich and tangy flavor. This dish is perfect for a special occasion or a dinner party, and is sure to impress anyone who tries it. It's also a great option for vegetarians or vegans, as it contains no meat or dairy products. Overall, this dish is a must-try for anyone who enjoys bold and exciting flavors.

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1. Rinse the chickpeas and soak them in water overnight.

2. Drain and rinse the chickpeas again.

3. In a food processor or blender, blend the chickpeas until they are smooth.

4. In a large bowl, mix together the blended chickpeas, tempura mix, red onion, curry powder, scallions, and a pinch of salt.

5. Heat about 1/2 inch of oil in a non-stick skillet over medium heat.

6. Using a tablespoon, scoop up small amounts of the chickpea mixture and shape into patties.

7. Fry the patties in the skillet for about 3-4 minutes on each side, until they are golden brown and crispy.

8. Remove the patties from the skillet and place them on a paper towel-lined plate to drain any excess oil.

9. In a medium saucepan, bring 2 cups of water to a boil.

10. Add the basmati rice, cover the saucepan, reduce the heat to low, and cook for about 18-20 minutes, or until the rice is tender and fluffy.

11. In a small bowl, mix together the low-fat yogurt, sour cream, lemon juice, garlic, and a pinch of salt.

12. In a separate small bowl, mix together the golden raisins and a pinch of salt.

13. In a large skillet, heat the vegetable stock concentrate over medium heat.

14. Add the spinach to the skillet and cook until wilted, about 2-3 minutes.

15. Stir in the cashews and cook for an additional 2 minutes.

16. Serve the curried chickpea fritters on top of the spinach rice pilaf.

17. Drizzle the creamy garlic sauce over the top of the fritters.

18. Garnish with the pickled raisins and serve immediately.

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