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19) Moroccan Chickpea Stew with Apricots

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 onion chopped
  • 3 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp paprika
  • 1/2 tsp ground ginger
  • Two 15-ounce cans of chickpeas drained and rinsed
  • 1 can 14.5 oz diced tomatoes
  • 1 cup dried apricots chopped
  • 2 cups vegetable broth
  • Salt and pepper to taste
  • 2 tbsp lemon juice
  • 2 tbsp chopped cilantro optional

Method
 

  1. In a skillet, heat some oil and sauté the onion until it is soft.
  2. Stir in and sauté the garlic and spices for 30 seconds.
  3. Transfer mixture to slow cooker.
  4. Add chickpeas, tomatoes, apricots, and broth.
  5. Prepare the dish on low heat for 6 hours or high heat for 3 hours.
  6. Add your lemon juice, salt, peppers and cilantro.