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.

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