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Ingredients

4 cups water 2 cubes vegetable bouillon 1 cup raisins ¼ 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

Nutrition Info

501.4 calories carbohydrate: 92 g cholesterol: : - fat: 11.7 g fiber: 14.7 g protein: 11.8 g saturatedFat: 1.5 g servingSize: - sodium: 564.4 mg sugar: 21.2 g transFat: : - unsaturatedFat: : -

Place water, bouillon cubes, and raisins in a saucepan over high heat. Bring to a boil, and simmer until bouillon cubes dissolve.
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.
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.
Season to taste with salt and stir in chopped cilantro before serving.

6 servings

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