2cups(500 mL) cooked or canned chickpeas, drained & rinsed (see notes)
1can(19 oz/540 mL) Mexican spiced stewed tomatoes
3/4cup(175 mL) chopped dried apricots
1tsp(5 mL) dried oregano leaves
1/2tsp(2 mL) cumin
1/2tsp(2 mL) ground pepper
salt, to taste, as desired
Directions
In a large pan, heat oil and sauté onion 2 minutes. Add garlic and sauté for another minute.
Add chickpeas, tomatoes, apricots, oregano, cumin, pepper, and salt, if desired. Stir together and bring to a boil. Reduce heat and simmer for 30 to 45 minutes, until apricots are tender. Add up to 1/2 cup (125 mL) water as required if stew becomes too thick.
Serve with rice or warm naan, if desired!
Notes
A 19 oz (540 mL) can of chickpeas, drained and rinsed, yields 2 cups (500 mL) cooked chickpeas. To make a batch from dry, check out our website for more info!
2cups(500 mL) cooked or canned chickpeas, drained & rinsed (see notes)
1can(19 oz/540 mL) Mexican spiced stewed tomatoes
3/4cup(175 mL) chopped dried apricots
1tsp(5 mL) dried oregano leaves
1/2tsp(2 mL) cumin
1/2tsp(2 mL) ground pepper
salt, to taste, as desired
1
In a large pan, heat oil and sauté onion 2 minutes. Add garlic and sauté for another minute.
2
Add chickpeas, tomatoes, apricots, oregano, cumin, pepper, and salt, if desired. Stir together and bring to a boil. Reduce heat and simmer for 30 to 45 minutes, until apricots are tender. Add up to 1/2 cup (125 mL) water as required if stew becomes too thick.
Yummy and easy!
This is delicious. We were all pleasantly surprised and we will make it again soon.