This vegan-friendly chickpea curry is packed with flavour and is made with raisins and pear, keeping it sweet and savoury all at the same time. It's also very fragrant, flavoured with cinnamon, cloves and turmeric - it'll make your kitchen smell like a dream!
- 2.5 x 400g tins chickpeas, drained and rinsed
- 2 onions
- 1 sweet potato
- 1 pear
- 150g raisins
- Handful freshly chopped coriander
- 1 thumb-sized piece root ginger
- 2 garlic cloves
- 1 litre vegetable stock
- 6 cloves
- 2 cinnamon cloves
- 1 tsp. each cayenne pepper, turmeric, ground coriander and cumin
- Salt and pepper
Dice the onions. Peel and dice the potato and pear. Mince the ginger and garlic. Put the raisins into a pan with the vegetable stock and bring to a simmer.
Heat oil in a large frying pan and add the onions, garlic and ginger. Fry until the onions are translucent and fragrant. Add the spices: cloves, cinnamon sticks, cayenne, turmeric, coriander and cumin. Fry until fragrant, 10-20 seconds.
Add the chickpeas, potato and pear. Stir to coat in the spices and then pour everything into the hot veg stock mix. Cover and simmer for an hour, stirring often until the veg is tender and the sauce thick. Season with salt and pepper to taste.