Vegan Chickpea Curry

    Vegan Chickpea Curry


    76 people made this

    About this recipe: This is a super-healthy vegetarian curry, which is packed full of protein. Chickpeas are simmered with various spices, raisins, sweet potato, pear and fresh coriander. For best flavour, let it sit for a day or so.

    Makes: 6 

    • 1 litre water
    • 2 cubes vegetable stock
    • 165g raisins
    • 4 tablespoons olive oil
    • 2 onions, chopped
    • 1 tablespoon finely chopped garlic
    • 2 tablespoons finely chopped ginger
    • 2 cinnamon sticks
    • 6 whole cloves
    • 1 teaspoon cayenne pepper
    • 1 teaspoon ground turmeric
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • 2 3/4 (400g) tins chickpeas
    • 1 medium sweet potato, peeled and diced
    • 1 pear, peeled and cubed
    • salt to taste
    • 45g fresh coriander, chopped

    Prep:45min  ›  Cook:1hr15min  ›  Extra time:2hr  ›  Ready in:4hr 

    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.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate