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Prep Time: 45 Minutes Cook Time: 75 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This recipe is very tasty and healthy. It's even better the next day. 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 |
Directions:
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.
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