Vegan chickpea curry

    (78)
    4 hours

    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.


    76 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (78)

    Reviews in English (65)

    by
    23

    For the next few days, I'm on an elimination diet(Doctor's orders). That means I can't eat virtually anything. Somehow, this dish is alright for me to eat. Wow! I can't believe how great it tastes. I've never had a chickpea dish with flavors this rich -- and without any fatty coconut milk. My substitutions: I used a lot (roughly 2T) of garam masala instead of the spices listed here, since it's a comparable blend, and dried cranberries for half of the raisins (didn't seem to make much a difference). -- yum! Next time, I might double the sweet potato or even add butternut squash. So tasty and fragrant -- My boyfriend said it smells like Christmas in here.  -  21 Oct 2007  (Review from Allrecipes US | Canada)

    by
    22

    This was a delicious, healthy and easy recipe. It takes awhile to simmer, but the prep work isn't intensive. The yams, pears and raisins add a nice sweetness-- but it's not overly sweet. It packs quite a punch, though, so if you don't like it spicy, cut down on the cayenne. I used a 32oz. container of vegetable broth from the store instead of the boullion, and forgot to include the cilantro, but it turned out lovely. The dish was great paired with naan bread. Definitely a keeper!  -  09 May 2007  (Review from Allrecipes US | Canada)

    by
    17

    This was super tasty! Even my meat-eating family enjoyed it. I made coconut rice to go with it, which balanced the flavors very nicely. I used chicken broth instead of the veggie bullion and used 1/2 tsp of ground cinnamon instead of the sticks. I also added some cubed potatoes and summer squash. The flavor was mild, but still very tasty. I think next time I will add more cayenne.  -  04 Sep 2007  (Review from Allrecipes US | Canada)

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