Description
Curried Chickpea Apricot Stew naturally sweetened with dried apricots. Serve over quinoa for an easy weeknight dinner!
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
Instructions
- Add a splash of vegetable broth to a large saucepan or pot and heat over medium high.
- Once warm, add the leek, bell pepper, and onion and sauté for about 5 minutes until the onion is translucent.
- Add in the garbanzo beans. carrots, garlic powder, and all spices and cook for a minute, stirring to combine.
- Next, add in the vegetable broth, black olives, and dried apricots.
- 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.
- While the stew is simmering, prepare your grain of choice for serving by following package instructions.
- Serve Curried Chickpea Apricot Stew over quinoa (or your favorite grain) with fresh cilantro for garnish.
- 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