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Chickpeas & Apricots

This easy chickpea dish gets a hint of sweetness from dried apricots to complement its savoury flavour.

Ingredients

  • 2 cups (500 mL) canned chickpeas, drained & rinsed
  • 1 Tbsp (15 mL) canola oil
  • 1 cup (250 mL) onion, chopped
  • 4 cloves garlic, finely chopped
  • 19 fl oz (540 mL) canned Mexican spiced stewed tomatoes
  • 1 tsp (5 mL) dried oregano leaves
  • 1/2 tsp (2 mL) ground pepper
  • 1/2 tsp (2 mL) cumin
  • 3/4 cup (175 mL) dried apricots, chopped

Directions

Drain chickpeas. In a large pan heat oil and saute onion 2 minutes. Add chickpeas, garlic, tomatoes, oregano, salt, pepper, cumin and apricots. Stir together and simmer 5 minutes. Simmer 30 to 45 minutes (until apricots are tender). Add up to 1/2 cup (125 mL) water as required.

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