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Moroccan-Spiced Vegetable Stew with Chickpeas and Apricots
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Course Soup
Cuisine Moroccan
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 3 carrots, peeled and sliced
  • 2 medium sweet potatoes, peeled and cubed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 cup dried apricots, chopped
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.
  • Add the cumin, cinnamon, ginger, and paprika. Stir for 30 seconds until the spices smell fragrant.
  • Add the carrots and sweet potatoes. Stir to coat them with the spices.
  • Pour in the diced tomatoes and vegetable broth. Bring the mixture to a boil, then reduce the heat to low.
  • Cover and simmer for 25 minutes, or until the sweet potatoes and carrots are tender.
  • Stir in the chickpeas and chopped apricots. Simmer uncovered for 5 minutes to heat through.
  • Taste and season with salt and black pepper. Serve hot with chopped cilantro and lemon wedges on the side.

Notes

Simmer the stew a little longer if you want a thicker texture, or add a splash more broth if it gets too reduced. The apricots soften and sweeten the broth as it cooks, so taste before adding extra spices. Leftovers keep well in the fridge for three days and reheat easily on the stove with a little extra broth.
Course: Soup
Cuisine: Moroccan
Equipment: Large pot, Wooden spoon, Knife