Chickpea & Apricot Stew
This easy chickpea dish gets a hint of sweetness from dried apricots to complement its savoury flavour. A great dish to serve with rice or warm naan!
Servings 4 servings
Calories 262
Ingredients
- 1 Tbsp (15 mL) canola oil
- 1 cup (250 mL) chopped onion
- 4 cloves garlic, finely chopped
- 2 cups (500 mL) cooked or canned chickpeas, drained & rinsed (see notes)
- 1 can (19 oz/540 mL) Mexican spiced stewed tomatoes
- 3/4 cup (175 mL) chopped dried apricots
- 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
Instructions
- 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!
Nutrition
Serving Size: 1cup (250 mL) | Calories: 262 | Total Fat: 5g | Saturated Fat: 0.5g | Carbohydrate: 49g | Fibre: 8g | Sugars: 22g | Protein: 10g | Sodium: 560mg | Potassium: 983mg | Iron: 5mg