Place water, stock cubes and sultanas in a saucepan over high heat. Bring to a boil and simmer until stock cubes dissolve.
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.
Stir chickpeas, sweet potatoes and pear into onions; pour in hot vegetable stock and sultanas. 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.
Season to taste with salt and stir in chopped coriander before serving.