Delicious Chickpea Curry

Delicious Chickpea Curry

62 Reviews 2 Pics
  • Prep

    45 m
  • Cook

    1 h 15 m
  • Ready In

    2 h
Ratzilla
Recipe by  Ratzilla

“This recipe is very tasty and healthy. It's even better the next day.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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Reviews (62)

Rate This Recipe
CHOOCHOOMCYUMMY
22

CHOOCHOOMCYUMMY

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.

SHELLEYRG
21

SHELLEYRG

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!

jennbot
16

jennbot

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.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 501 cal
  • 25%
  • Fat
  • 11.7 g
  • 18%
  • Carbs
  • 92 g
  • 30%
  • Protein
  • 11.8 g
  • 24%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 629 mg
  • 25%

Based on a 2,000 calorie diet

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