Ingredients

  • 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

Instructions

  1. Place water, bouillon cubes, and raisins in a saucepan over high heat. Bring to a boil, and simmer until bouillon 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 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.
  4. Season to taste with salt and stir in chopped cilantro before serving.
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