• 6servings
  • 240minutes
  • 501calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, E
MineralsNatrium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 litre water

  2. 2 cubes vegetable stock

  3. 165g raisins

  4. 4 tablespoons olive oil

  5. 2 onions, chopped

  6. 1 tablespoon finely chopped garlic

  7. 2 tablespoons finely chopped ginger

  8. 2 cinnamon sticks

  9. 6 whole cloves

  10. 1 teaspoon cayenne pepper

  11. 1 teaspoon ground turmeric

  12. 1 teaspoon ground coriander

  13. 1 teaspoon ground cumin

  14. 2 3/4 (400g) tins chickpeas

  15. 1 medium sweet potato, peeled and diced

  16. 1 pear, peeled and cubed

  17. salt to taste

  18. 45g fresh coriander, chopped

Instructions Jump to Ingredients ↑

  1. Place water, stock cubes and raisins in a saucepan over high heat. Bring to the boil and simmer until stock cubes dissolve.

  2. 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.

  3. Stir chickpeas, sweet potatoes 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.

  4. Season to taste with salt and stir in chopped coriander before serving.


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