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| Delicious Chickpea Curry Recipes |
- PREP 45 mins
- COOK 1 hr 15 mins
- READY IN 2 hrs
Ingredients
Original recipe makes 6 servings
- 4 cups water
- 2 cubes vegetable bouillon
- 1 cup raisins
- 1/4 cup olive oil
- 2 onions, chopped
- 1 tablespoon minced garlic
- 2 tablespoons minced ginger
- 2 cinnamon sticks
- 6 whole cloves
- 1 teaspoon cayenne pepper
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 (19 ounce) cans garbanzo beans (chickpeas)
- 1 medium yam, peeled and diced
- 1 pear, peeled and cubed
- salt to taste
- 1 cup chopped fresh cilantro
Directions
- Place water, bouillon cubes, and raisins in a saucepan over high heat. Bring to a boil, and simmer until bouillon cubes dissolve.
- Meanwhile, heat olive oil in a large saucepan over medium heat. Add onion, garlic, and ginger; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cinnamon sticks, cloves, cayenne, turmeric, coriander, and cumin; cook for about 3 minutes until fragrant, stirring constantly.
- Stir garbanzo beans, yams, and pear into onions; pour in hot vegetable stock and raisins. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the vegetables have softened and the sauce has thickened, about 1 hour.
- Season to taste with salt and stir in chopped cilantro before serving.
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