Dinner · Moroccan · 15 min
Moroccan Chickpea and Apricot Stew with Toasted Almonds
- Calories
- 1224
- Protein
- 40g
- Carbs
- 160g
- Fat
- 39g
Ingredients
- 2 tbsp olive oil
- 1 cup yellow onion
- 2 clove garlic
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 1 tsp cumin seeds
- 1 pinch saffron threads
- 1 each canned diced tomatoes
- 2 cup low-sodium vegetable broth
- 0.5 cup apricot
- 1.0952 each canned chickpeas
- 0.5 tsp salt
- 0.4725 cup almonds
- 0.25 cup fresh cilantro
Method
- 01In a large pot or Dutch oven, heat the olive oil over medium heat.
- 02Add the chopped yellow onion and sauté until softened and translucent, about 5 to 7 minutes.
- 03Stir in the minced garlic, ground ginger, ground cinnamon, ground turmeric, and ground toasted cumin. Cook for 1 minute until fragrant.
- 04Pour in the canned diced tomatoes with their juices and the vegetable broth. Add the steeped saffron threads along with their steeping water, then bring to a simmer.
- 05Stir in the halved dried apricots and drained chickpeas, then season with salt. Cover the pot, reduce heat to low, and simmer gently for 20 to 25 minutes until the apricots are tender and soft and the stew flavors have melded.
- 06Stir in the toasted slivered almonds just before serving.
- 07Ladle into a warm serving bowl, garnish with fresh chopped cilantro, and serve hot.
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