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Chickpea & Apricot Stew

This easy chickpea dish gets a hint of sweetness from dried apricots to complement its savoury flavour.


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


In a large pan, heat oil and saute onion 2 minutes.

Add chickpeas, garlic, tomatoes, oregano, salt, pepper, cumin and apricots. 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.


A great dish to serve with rice or warm naan!

Reviews [2]

I liked it

This is delicious. We were all pleasantly surprised and we will make it again soon.