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Chickpea & Apricot Stew

This easy chickpea dish gets a hint of sweetness from dried apricots to complement its savoury flavour.
Pulses Chickpeas
Prep Time 10 minutes
Cook Time 38 minutes
Servings 4 servings
Print Recipe Cook Mode

Nutrition

Serving Size: 1 cup (250 mL) Calories: 262 Total Fat: 5 g Saturated Fat: 0.5 g Carbohydrate: 49 g Fibre: 8 g Sugars: 22 g Protein: 10 g Sodium: 560 mg Potassium: 983 mg Iron: 5 mg

Ingredients

  • 1 Tbsp (15 mL) canola oil
  • 1 cup (250 mL) onion chopped
  • 1 can (19 oz.540 mL) chickpeas drained & rinses (yields 2 cups/500 mL cooked chickpeas)
  • 4 cloves garlic finely chopped
  • 1 can (19 oz/540 mL) Mexican spiced stewed tomatoes
  • 3/4 cup (175 mL) dried apricots chopped
  • 1 tsp (5 mL) dried oregano leaves
  • 1/2 tsp (2 mL) cumin
  • 1/2 tsp (2 mL) ground pepper
  • salt to taste, as desired

Directions

  • In a large pan, heat oil and sauté onion 2 minutes.
  • Add chickpeas, garlic, 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.

tips

  • A great dish to serve with rice or warm naan!

Reviews

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Yummy and easy!

JR
September 13, 2018
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This is delicious. We were all pleasantly surprised and we will make it again soon.

Bonny
February 14, 2019
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