Curried Chickpea Apricot Stew
| 17 |
50 |
218 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 20 min |
30 min |
3
|
Ingredients
|
1/4 cup
|
Vegetable stock/broth
(for sautéing)
|
|
1
|
Leek
(rinsed and sliced into 1/4 rounds)
|
|
1
|
Bell pepper
(diced; any colour)
|
|
1 small
|
White onion
(chopped)
|
|
3-4 medium/large
|
Carrots
(peeled and sliced)
|
|
1 can (15oz)
|
Chickpeas, canned, drained
|
|
1/4 tsp
|
Garlic powder
|
|
2 tsp
|
Curry powder
|
|
2 tsp
|
Cumin
(ground)
|
|
1 1/2 tsp
|
Paprika, sweet
|
|
1/2 tsp
|
Turmeric
(ground)
|
|
1 dash
|
Ginger
(ground)
|
|
1 pinch
|
Cinnamon
(ground)
|
|
1/2 cup packed
|
Apricot, dried
(roughly chopped or whole)
|
|
1/4 cup
|
Black olives
(sliced)
|
|
2 1/2 cup
|
Vegetable stock/broth, low sodium
|
|
handful
|
Cilantro
(roughly chopped)
|
Instructions
- Add a splash of vegetable broth to a large saucepan or pot and heat over medium high.
- Once warm, add the leek, bell pepper, and onion and sauté for about 5 minutes until the onion is translucent.
- Add in the chickpeas, carrots, garlic powder, and all spices and cook for a minute, stirring to combine.
- Next, add in the vegetable broth, black olives, and dried apricots.
- Bring the mixture to a boil over medium high heat. Stir the mixture, then cover, reduce the heat to medium-low and allow to simmer for 20 minutes, until vegetables are fork tender.
- While the stew is simmering, prepare your grain of choice for serving by following package instructions.
- Serve and top with fresh cilantro for garnish.
- Store leftovers in an airtight container for 3-5 days.
! Nutritional information for this recipe was not calculated. Please edit the recipe and make sure that no ingredients are highlighted in red.
Meal Type(s)
