Moroccan-Style Chickpea Stew with Apricots

⏱ 45 min · 🍽 4 Servings · 🧂 15 Ingredients

Ingredients

  • 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

Instructions

  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..

⏱

Cook time

45 min

🍽

Servings

4

🧂

Ingredients

15

View Original ↗

Nutrition

per serving

320 kcal

Calories

12 g

Protein

11 g

Fat

43 g

Carbs

Ingredients

For 4 servings

  • 🛒
  • 🛒

Instructions

  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.

Moroccan-Style Chickpea Stew with Apricots Recipe | Culinse