Chickpea Stew with Apricots

A savory-sweet tomato stew with tender chickpeas, carrots, and dried apricots, gently seasoned with cumin and cinnamon for a warming vegetarian meal.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Stovetop

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion
• 3 medium carrots
• 3 cloves garlic
• 2 teaspoons ground cumin
• 0.5 teaspoon ground cinnamon
• 1 28-ounce can crushed tomatoes
• 2 cups vegetable broth
• 3 cups cooked chickpeas
• 0.75 cup dried apricots
• 1 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1 tablespoon lemon juice

Cooking instructions

1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion and carrots and cook until the onion softens and the carrots begin to tenderize, about 6 minutes. (about 6 min) — medium heat
2. Add the garlic, cumin, and cinnamon. Stir for 30 seconds, until fragrant. (about 0.5 min) — medium heat
3. Stir in the crushed tomatoes, vegetable broth, chickpeas, apricots, salt, and black pepper. Bring to a gentle boil. (about 5 min) — medium-high heat
4. Reduce the heat to low, cover partially, and simmer until the carrots are fork-tender and the stew has thickened slightly, 25 to 30 minutes. Stir occasionally. (about 30 min) — low simmer
5. Stir in the lemon juice. Taste and adjust the salt and pepper before serving hot. (about 2 min) — low heat