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.
1 litre water
2 cubes vegetable stock
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
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Method Prep:45min › Cook:1hr15min › Extra time:2hr › Ready in:4hr
Place water, stock cubes and raisins in a saucepan over high heat. Bring to the boil and simmer until stock cubes dissolve.
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.
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.
Season to taste with salt and stir in chopped coriander before serving.