Ingredients
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4 tablespoons vegetable oil
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1 inch ginger, minced
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2 garlic cloves, minced
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1 tablespoon curry powder
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2 teaspoons salt
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1/2 teaspoon turmeric
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1 teaspoon cinnamon
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1 teaspoon cumin
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1 teaspoon fennel seed
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2 apples, finely diced
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2 carrots, sliced and cubed
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2 tomatoes, diced
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1 (15 ounce) can of cooked chickpeas, drained and rinsed (Garbanzo Beans)
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1/2 cup vegetable stock
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1 tablespoon lemon juice
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1/3 cup raisins
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2 tablespoons parsley, finely chopped (to garnish)
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2 yellow onions, diced
Instructions
- Heat oil in a large pot over a medium high flame, add onions and stir for a few minutes. Add garlic, and ginger stirring to make sure mixture does not stick.
- Once onions are translucent, add all the spices including salt. Stir for an additional 3 minutes.
- Stir in apples for a minute, then add carrots and stir for another minute and then stir the tomatoes inches Let cook for a few minutes.
- Stir in the garbanzo beans and vegetable stock, bringing mixture to a boil.
- Once boiling, lower heat and simmer covered for 20 minutes. Add lemon juice and raisins and simmer for another 10 minutes.
- When done, serve garnished with parsley.