1 can (19 oz/540 ml) chickpeas, rinsed and drained
1/2 small red onion, thinly sliced
1 tbsp (15 ml) lime juice
Cilantro, to taste
Pomegranate seeds, to taste (optional)
2 tsp cornstarch
3 cups (750 ml) chicken broth
1 onion, thinly sliced
2 tbsp (30 ml) olive oil
2 tsp curry powder
In a skillet over medium-high heat, soften the onions in the oil until caramelized, stirring occasionally, about 15 minutes. Add the raisins and spices. Continue cooking for 1 minute, then add the broth. Simmer over high heat for 5 minutes or until the liquid has evaporated. Season with salt and pepper. Let cool.
With the rack in the middle position, preheat the oven to 400°F (200°C).
On a work surface, unroll the roast and lay flat, skin side down. Remove the tenderloins and place them in the centre. Season with salt and pepper. Spread the cooled stuffing evenly over the breasts. Roll the roast up tightly. Slide several strands of butcher’s twine under the meat, letting them extend out on either side. Tie the roast and cut the excess twine. Tie once lengthwise.
In a large skillet over medium heat, brown the roast on all sides in 2 tbsp (30 ml) of the oil. Place the roast in a large roasting pan and scatter the carrots and sweet potatoes
around it. Lightly oil the vegetables with the remaining oil. Season with salt and pepper.
Cook for 1 hour or until a thermometer inserted into the centre of the roast reads 165°F (74°C), stirring the vegetables midway through baking. Transfer the roast to a plate and remove the twine. Cover with aluminum foil and let rest while finishing the vegetables and making the sauce.
Add the chickpeas to the vegetables, stirring well to warm them. Adjust the seasoning. Transfer the vegetables to a large serving dish and keep warm. Reserve the browned bits in the pan for the sauce.
In a small bowl, combine the onion and lime juice. Let marinate for 10 minutes.
Meanwhile, in a small bowl, dissolve the cornstarch in the broth.
In a skillet over medium-high heat, brown the onion in the oil. Add the curry powder and cook for 1 minute, stirring all the while. Add the broth and cornstarch mixture. Bring to a boil, whisking constantly. Let simmer over high heat for 10 minutes or until the sauce is reduced by half and thickened.
Pour the sauce into the roasting pan to deglaze, scraping the bottom to loosen any browned bits. Season with salt and pepper. Transfer to a gravy boat.
Place the turkey in the centre of the vegetables. Garnish with the marinated onion, cilantro and pomegranate seeds, if desired. Serve with the sauce.