Arabic
Moroccan Chickpea and Apricot Stew
⏱ 45 minutes
🍽 6 people
👁 8 views
Ingredients
- 2 large onions, chopped (1 cup)
- 3 cloves garlic, minced (1 tablespoon)
- 1 can chickpeas, drained and rinsed (1 can, 15 oz)
- 1 cup dried apricots
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Salt and black pepper
- 2 cups vegetable broth
Preparation Steps
- Heat the oil in a large pot over medium heat. Add the onions and cook until softened, about 5 minutes.
- Add the garlic, cumin, paprika, and cayenne pepper. Cook for 1 minute.
- Stir in the chickpeas, apricots, salt, and black pepper.
- Pour in the vegetable broth and bring to a simmer.
- Reduce heat to low and cook for 20-25 minutes or until the stew has thickened slightly.
- Serve hot, garnished with chopped fresh parsley or cilantro, if desired.
