dinner

Moroccan Chickpea and Apricot Stew with Toasted Almonds

Name: Moroccan Chickpea and Apricot Stew with Toasted Almonds
Ingredients: 2 tbsp (30 ml) Olive oil; 1 cup (160 g) Yellow onion, finely chopped; 2 cloves (6 g) Garlic, minced; 1 tsp (2 g) Ground ginger; 1 tsp (2 g) Ground cinnamon; 1 tsp (2 g) Ground turmeric; 1 tsp (2 g) Cumin seeds, toasted and ground; 1 pinch Saffron threads, steeped in 2 tbsp warm water; 1 can (14.5 oz / 411 g) Diced tomatoes, canned, undrained; 2 cups (480 ml) Low-sodium vegetable broth; 1/2 cup (75 g) Dried apricots, halved; 1 can (15 oz / 425 g) Chickpeas, canned, drained and rinsed; 1/4 cup (30 g) Blanched slivered almonds, toasted; 1/2 tsp (3 g) Salt; 1/4 cup (15 g) Fresh cilantro, chopped, for garnish

Nutrition

1191

kcal

Calories

40.1

Protein

153.2

Carbs

43.5

Fat

AI Insight

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Ingredients(15)

Olive oil2 tbsp (30 ml)

Yellow onion, finely chopped1 cup (160 g)

Garlic, minced2 cloves (6 g)

Ground ginger1 tsp (2 g)

Ground cinnamon1 tsp (2 g)

Ground turmeric1 tsp (2 g)

Cumin seeds, toasted and ground1 tsp (2 g)

Saffron threads, steeped in 2 tbsp warm water1 pinch

Diced tomatoes, canned, undrained1 can (14.5 oz / 411 g)

Low-sodium vegetable broth2 cups (480 ml)

Dried apricots, halved1/2 cup (75 g)

Chickpeas, canned, drained and rinsed1 can (15 oz / 425 g)

Blanched slivered almonds, toasted1/4 cup (30 g)

Salt1/2 tsp (3 g)

Fresh cilantro, chopped, for garnish1/4 cup (15 g)

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped yellow onion and sauté until softened and translucent, about 5-7 minutes.

Add the minced garlic, ground ginger, ground cinnamon, ground turmeric, and ground cumin. Stir and cook for 1 minute until fragrant.

Pour in the diced tomatoes (with their juice) and the vegetable broth. Add the steeped saffron threads and their liquid. Bring to a simmer.

Stir in the halved dried apricots and the drained and rinsed chickpeas. Season with salt. Cover the pot, reduce heat to low, and simmer for 20-25 minutes, or until the apricots have softened and the flavors have melded. If the stew becomes too thick, add a splash more vegetable broth or water.

Just before serving, stir in the toasted slivered almonds.

Garnish with fresh cilantro and serve hot. This dish is traditionally served with a side of cooked quinoa or couscous.