Recipes · Soups & stews
Chickpea and Apricot Stew with Cinnamon
AI-written · not yet kitchen-tested
Unsulfured apricots are darker than sulfured ones and are specifically required here. They should soften without falling apart completely.
Chickpea and Apricot Stew with Cinnamon
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 480 g (1.1 lb) cooked chickpeas, drained
- 250 g (8.8 oz) carrots
- 100 g (3.5 oz) unsulfured dried apricots
- 100 g (3.5 oz) onion
- 2 tbsp olive oil
- 400 g (14 oz) diced tomatoes
- 700 ml (3 cup) water
- 0.5 tsp ground cinnamon
- 1 tsp salt
Method
- Rinse chickpeas, peel and slice carrots, quarter apricots and finely dice the onion.
- Soften onion in oil for 5 minutes. Add carrots, tomatoes, water, salt and cinnamon, cover and simmer for 15 minutes.
- Stir in chickpeas and apricots and simmer for 10 more minutes. Check carrot tenderness and divide among four deep plates.
Tip: Untested: check tenderness and thickness on your own stove. Quantities are intended for four servings and have not been measured in practice.