Servings: 6
vegetable bouillon
olive oil
onions, chopped
minced garlic
minced ginger
cinnamon sticks
whole cloves
cayenne pepper
ground turmeric
ground coriander
ground cumin
garbanzo beans (chickpeas)
yam, peeled and diced
pear, peeled and cubed
salt to taste
chopped fresh cilantro
Delicious Chickpea Curry
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  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.