- 3 tbsp sunflower oil
- 1 medium onion-sliced
- 1 clove garlic-minced
- 1 tsp turmeric
- 2 tsp ground cumin
- 1/4 tsp allspice
- 1 cinnamon stick
- 1 tsp ground coriander
- 1 large sweet potato- peeled and chopped
- 2 carrots- peeled and chopped
- 2 1/2 cups water
- 1/4 cup raisins
- 1 can chickpeas-drained and rinsed
- 1 tbsp maple syrup
- 2 tsp apple cider vinegar
- sea salt
- freshly ground pepper
- 1 pot of cooked basmati rice
Cook rice per instructions; usually 1 rice - 1 1/2 water
In a large pot, heat oil on medium high heat, add onions and saute for 5-7 minutes.
Add garlic, and spices, saute for 2-3 minutes.
Add potatoes and carrots, stir to coat with spices.
Add water, bring to a boil, reduce heat to simmer.
Add raisins, and chickpeas.
Simmer for 30 minutes, until thicken ( this takes time for the chickpeas to break down a little bit, and the starch from the potatoes to thicken the sauce.)
Season with syrup, cider and salt and pepper.