- Heat the oil in a large skillet over medium-high heat.
- Sauté the onions for approximately three minutes, tossing frequently until soft. Then, the sliced garlic and cook for a further three minutes.
- Add the cayenne pepper, cumin, oregano, tomato paste, honey and one cup of water. Stir well and season to taste. Combine the raisins and chickpeas, cover, and simmer on a medium heat for around 45 minutes, stirring occasionally.
- Add the broth mix and cook for a further 20 minutes, ensuring all the vegetables are softened and the mixture is thick. If necessary, add more water along the cooking process until the desired thickness is reached.
Serve with toasted pitta bread and natural yoghurt.
Optional Ingredients for the finishing touch:
- Toasted almonds
- Fresh or dried apricots