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Ingredients

1 teaspoon cayenne pepper

2 cubes vegetable bouillon

1 pear, peeled and cubed

1 teaspoon ground cumin

2 tablespoons minced ginger

1 medium yam, peeled and diced

2 onions, chopped

1 teaspoon ground coriander

1/4 cup olive oil

1 tablespoon minced garlic

4 cups water

6 whole cloves

1 cup chopped fresh cilantro

2 cinnamon sticks

2 (19 ounce) cans garbanzo beans (chickpeas)

salt to taste

1 teaspoon ground turmeric

1 cup raisins

Steps

Step 1

Place water, bouillon cubes, and raisins in a saucepan over high heat. Bring to a boil, and simmer until bouillon cubes dissolve.

Step 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.

Step 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.

Step 4

Season to taste with salt and stir in chopped cilantro before serving.