Curried Chickpea Apricot Stew

Delicious 1-pot stew with chickpeas and Moroccan inspired vegetables and spices. Naturally sweetened with dried apricots. Perfect for easy weeknight dinner!

I tried to get back into running over the weekend.

It started because I just got a new pair of Brook’s running shoes, and, if you’re like me, nothing inspires you more to run than the possibility of wearing in a new pair of sneakers!

Dan and I bundled up and Harper even came along, but the cold hit me like a post-smoothie bowl body-freeze within the first few seconds.

I made it about half way down the street, yelled to Dan that I couldn’t feel my face, and turned around and ran home.

Fast.

It might not be ideal running weather, but do you know what it is?

It’s ideal stew weather.

This Curried Chickpea Apricot Stew has a warm blend of spices that will make you toasty from the inside out!

There are few things I love more this time of year than a good Moroccan spice blend.

I’m talking curry, cumin, paprika, turmeric, ginger and cinnamon.

I’ve been shaking them into my entrees for a little extra vigor and vitality.

The veggies in this stew always intrigue me because they’re not your everyday stew veggies.

The recipe calls for fresh leek, carrot, bright bell pepper, salty black olives, and sweet apricot to make this stew complex and robust.

If you don’t like any of these, feel free to swap in your own!

Cubed sweet potato, eggplant, or butternut squash would do well here, too.

If you don’t have dried apricot on hand, try subbing raisins, dates, or plums for a similar result.

Throw in some chickpeas and you’ve got yourself a hearty plant-based bowl.

Enjoy this Curried Chickpea Apricot Stew as a fun cold-weather entree that’s packed with flavor.

Make a full serving and dish it out all week long over cooked quinoa.Some other ideas for serving are with rice, millet, stuffed into a sweet potato, or by itself!

I like to garnish my bowls with a generous amount of cilantro and a dollop of coconut or almond milk yogurt.

How about we try that whole cold-weather-running thing again this weekend…with a bowl of this as motivation at the finish line?

If you make this Curried Chickpea Apricot Stew, let me know!

I’d love to see how yours turned out.

Be sure to leave ma a comment, rating, and review so I can use your feedback to make more yums.

Come say hi at @flora_and_vino on Instagram and use #floraandvino.

If you love this post and want more, go to my homepage and subscribe to get deliciousness delivered right to your inbox!

Loving the cozy oil free soup vibes? Check out my 5-Spice Moroccan Chickpea & Veg Stew and Green Coconut Curry, too!

XO Lauren

Curried Chickpea Apricot Stew

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★★★★★

5 from 1 reviews

• Author: Flora & Vino
• Total Time: 50 mins
• Yield: 3-4 servings

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Description

Delicious 1-pot stew with chickpeas and Moroccan inspired vegetables and spices. Naturally sweetened with dried apricots. Perfect for easy weeknight dinner!

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Ingredients

• 1/4 cup vegetable broth ( for sautéing– if not Oil-Free, you can sub avocado oil here)
• 1 leek, rinsed and sliced into 1/4” rounds
• 1 bell pepper, diced
• 1 small sweet white onion, chopped
• 3–4 medium/large carrots, peeled and sliced
• 1 15 oz can garbanzo beans, drained and rinsed
• 1/4 tsp garlic powder
• 2 tsp curry powder
• 2 tsp ground cumin
• 1 1/2 tsp sweet paprika
• 1/2 tsp ground turmeric
• 1/8 tsp ground ginger
• pinch of ground cinnamon
• 1/2 cup packed dried apricots, roughly chopped or whole
• 1/4 cup black olives, sliced
• 2 1/2 cups low sodium vegetable broth
• handful of cilantro, roughly chopped
• For serving: cooked quinoa or your favorite grain

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Instructions

1. Add a splash of vegetable broth to a large saucepan or pot and heat over medium high.
2. Once warm, add the leek, bell pepper, and onion and sauté for about 5 minutes until the onion is translucent.
3. Add in the garbanzo beans. carrots, garlic powder, and all spices and cook for a minute, stirring to combine.
4. Next, add in the vegetable broth, black olives, and dried apricots.
5. Bring the mixture to a boil over medium high heat. Stir the mixture, then cover, reduce the heat to medium-low and allow to simmer for 20 minutes, until vegetables are fork tender.
6. While the stew is simmering, prepare your grain of choice for serving by following package instructions.
7. Serve Curried Chickpea Apricot Stew over quinoa (or your favorite grain) with fresh cilantro for garnish.
8. Store leftovers in an airtight container for 3-5 days.

Notes

Recipe inspired by Curry Chickpea Mint Tajine from the Tone It Up Nutrition Plan

• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Soup, Stew, Entree
• Method: Stovetop
• Cuisine: Vegan, Oil-Free, Gluten-Free, Refined Sugar-Free