Skip to content

Chickpea & Apricot Stew

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


  • 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


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.


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.