Curried Chickpea Apricot Stew


Prep time: 
10 minutes
Cooking time: 
40 minutes


Delicious 1-pot stew with chickpeas and Moroccan inspired vegetables and spices. Naturally sweetened with dried apricots. Perfect for easy weeknight dinner!


  • 60ml vegetable broth
  • 1 leek, rinsed and sliced into 1/4” rounds
  • 1 bell pepper, diced
  • 1 small onion, chopped
  • 3–4 carrots, peeled and sliced
  • 1 tin of chickpeas, drained and rinsed
  • 1/4 tsp garlic powder
  • 2 tsp curry powder
  • 2 tsp ground cumin
  • 1 1/2 tsp sweet paprika
  • 1/2 tsp ground turmeric
  • 1/8 tsp ground ginger
  • pinch of ground cinnamon
  • 95g apricots, roughly chopped
  • 90g black olives, sliced
  • 580ml low sodium vegetable broth
  • handful of cilantro, roughly chopped
  • For serving: cooked quinoa or your favorite grain


  1. Add a splash of vegetable broth to a large saucepan or pot and heat over medium high.
  2. Once warm, add the leek, bell pepper, and onion and sauté for about 5 minutes until the onion is translucent.
  3. Add in the garbanzo beans. carrots, garlic powder, and all spices and cook for a minute, stirring to combine.
  4. Next, add in the vegetable broth, black olives, and dried apricots.
  5. 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.
  6. While the stew is simmering, prepare your grain of choice for serving by following package instructions.
  7. Serve the stew over your favorite grain with fresh corriander for garnish. Store leftovers in an airtight container for 3-5 days.
Photo Credit: Jonny Hughes @jonny2love
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