Chickpea Curry Recipe

Submitted by flyingdog

Makes 4 servings

also throw in 1 cinnamon stick and 3 whole cloves

Ingredients

2	cups vegetable broth
1	tablespoon sunflower oil
1	medium onion, chopped
2	cloves garlic
1	tablespoon minced ginger
1/2	teaspoon ground turmeric
1/2	teaspoon ground coriander
1/2	teaspoon ground cumin
1/2	cup raisins
19	ounces canned garbanzo beans
1/2	medium yam, peeled and diced
1	pear, peeled and cubed
1 2/3	cups medium grain rice

Directions

Heat sunflower oil in 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, turmeric, coriander, and cumin; cook for about 2 minutes, stirring constantly.
Stir raisins, garbanzo beans, yams, and pear into onions; pour in hot vegetable stock. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the vegetables have softened and the sauce has thickened, about 45 minutes.
Serve over brown rice.