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.
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)
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)
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)