Moroccan-Style Chickpea Stew with Apricots

⏱ 45 min · 🍽 4 Portionen · 🧂 15 Zutaten

Zutaten

  • 30 ml olive oil
  • 2 piece onions
  • 3 cloves garlic
  • 3 piece carrots
  • 10 g ras el hanout
  • 1 pinch cinnamon
  • 2 can chickpeas (240 g drained weight each)
  • 1 can chopped tomatoes (400 g)
  • 500 ml vegetable broth
  • 80 g dried apricots
  • 200 g Swiss chard
  • 1 piece organic lemon
  • 0.5 bunch cilantro
  • 1 pinch salt
  • 1 pinch black pepper

Zubereitung

  1. Finely chop the onions and garlic, slice the carrots and quarter the apricots. Wash the chard, finely slice the stems and roughly chop the leaves.
  2. Heat the olive oil in a large pot and sweat the onions, carrots and chard stems until the onions turn translucent.
  3. Add the garlic, ras el hanout and cinnamon and toast briefly until the spices release their aroma.
  4. Stir in the rinsed chickpeas, tomatoes, broth and apricots, cover and simmer over medium heat until the carrots are tender.
  5. Fold in the chard leaves and let them wilt into the stew.
  6. Season boldly with lemon juice, a little lemon zest, salt and pepper, and serve scattered with chopped cilantro.
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Moroccan-Style Chickpea Stew with Apricots
📖 Culinse
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Moroccan-Style Chickpea Stew with Apricots

A warming chickpea stew spiced with ras el hanout, sweetened with dried apricots and finished with chard, lemon and cilantro. Even better reheated the next day..

⏱

Kochzeit

45 min

🍽

Portionen

4

🧂

Zutaten

15

Original ansehen ↗

Nährwerte

pro Portion

320 kcal

Kalorien

12 g

Eiweiß

11 g

Fett

43 g

Kohlenhydrate

Zutaten

Für 4 Portionen

  • 🛒
  • 🛒

Zubereitung

  1. 1

    Finely chop the onions and garlic, slice the carrots and quarter the apricots. Wash the chard, finely slice the stems and roughly chop the leaves.

  2. 2

    Heat the olive oil in a large pot and sweat the onions, carrots and chard stems until the onions turn translucent.

  3. 3

    Add the garlic, ras el hanout and cinnamon and toast briefly until the spices release their aroma.

  4. 4

    Stir in the rinsed chickpeas, tomatoes, broth and apricots, cover and simmer over medium heat until the carrots are tender.

  5. 5

    Fold in the chard leaves and let them wilt into the stew.

  6. 6

    Season boldly with lemon juice, a little lemon zest, salt and pepper, and serve scattered with chopped cilantro.