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Apricot Tomato Chickpea Vegetarian Stew

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Servings: 4
Author: Ginger Hultin


  • 1 Tablespoon grapeseed oil
  • 1 medium yellow onion (diced)
  • 2 cloves garlic (minced)
  • 1 Tablespoon ginger root (freshly grated)
  • 1 medium red bell pepper (diced)
  • 1 Tablespoon ground turmeric
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 cup vegetable broth
  • 1 cup dried apricots (roughly chopped)
  • 1-14 oz can chickpeas (drained and rinsed)
  • 1-14 oz diced tomatoes (not drained)
  • teaspoon ½chili powder
  • teaspoon ½salt
  • 3 cups cooked brown rice or quinoa
  • cup ¼fresh cilantro (roughly chopped)


  • Warm oil in a large pot over medium heat. Saute onions, garlic, ginger, and bell pepper for 3-5 minutes, until onions are translucent. Add turmeric, nutmeg and cinnamon, stirring constantly, for 1-2 additional minutes. Add vegetable broth to the mixture and simmer for 3-5 minutes, stirring often. Add apricots, chickpeas, tomatoes, chili powder, and salt. Cover and switch to medium-low heat. Allow to gently simmer for about 8-10 minutes. Ladle stir-fry over warm brown rice or quinoa. Garnish with cilantro and serve hot. Also makes great leftovers!