Description
Delicious 1-pot stew with chickpeas and Moroccan inspired vegetables and spices. Naturally sweetened with dried apricots. Perfect for easy weeknight dinner!
Ingredients
- 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
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 garbanzo beans. 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 the stew over your favorite grain with fresh corriander for garnish. Store leftovers in an airtight container for 3-5 days.