Delicious Chickpea Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
* 4 cups water * 2 cubes vegetable bouillon * 1 cup raisins * 1/4 cup olive oil * 2 onions, chopped * 1 tablespoon minced garlic * 2 tablespoons minced ginger * 2 cinnamon sticks * 6 whole cloves * 1 teaspoon cayenne pepper * 1 teaspoon ground turmeric * 1 teaspoon ground coriander * 1 teaspoon ground cumin * 2 (19 ounce) cans garbanzo beans (chickpeas) * 1 medium yam, peeled and diced * 1 pear, peeled and cubed * salt to taste * 1 cup chopped fresh cilantro
1. Place water, bouillon cubes, and raisins in a saucepan over high heat. Bring to a boil, and simmer until bouillon 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 garbanzo beans, yams, 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 cilantro before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user MOMMYONTHEGO.
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 garbanzo beans, yams, 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 cilantro before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user MOMMYONTHEGO.
Nutritional Info Amount Per Serving
- Calories: 449.0
- Total Fat: 11.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,113.6 mg
- Total Carbs: 80.7 g
- Dietary Fiber: 11.3 g
- Protein: 10.2 g
Member Reviews
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JWARD199
fat, carbs and calories all seem fine to me. The fat comes from the olive oil, so it is a good fat. The sodium does seem high and it probably comes from the vegetable bouillon, which you could avoid by making your own vegetable broth. I'm looking forward to trying this. I'm saving it to my Recipes - 6/5/08