Turkish Chickpea Stew with Dried Apricots
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Simple and easy vegan stew recipe that is healthy, hearty, and only takes 30 minutes to make!
Course:
Main Course
Cuisine:
Turkish
Keyword:
chickpeas, stew, turkish
Servings: 4 servings
Calories: 165 kcal
Ingredients
- 1 tsp olive oil (or oil of choice)
- 1 onion, chopped fine
- 1 garlic cloves, minced
- 1 tsp garam masala
- 1 tsp paprika
- 1/4 tsp sea salt
- 1 tbsp flour (chickpea flour or whole wheat flour)
- 2.5 cups vegetable broth
- 1 15 ounce can chickpeas
- 1 can diced tomatoes, drained
- ½ cup dried apricots, sliced
- 2 medium size potatoes, chopped into small squares
- 1 tbsp chopped chives or cilantro
Instructions
-
Heat oil in a medium saucepan over medium heat. Add onion, garlic, garam masala, paprika, and sea salt. Cook for 5 minutes stirring until onion is softened. Stir in flour and cook for 30 seconds.
-
Add broth, craping brown bits from the bottom of the pan. Use a whisk to blend everything. Add potatoes and bring the mixture to a boil. Cover and boil over medium heat for 15 minutes.
-
Add tomatoes, chickpeas, and apricots. Reduce heat to medium low and cook covered until potatoes have softened, 5-10 minutes. Use a knife to cut potatoes, if they cut without much force then potatoes are done.
-
Garnish with chives or cilantro right before serving. Serve with brown rice, farro, or bulgur wheat.
-
Store in air-tight container in the fridge for up to 5 days.
Recipe Notes
Nutrition Information: Calories: 165 Fat: 1.9 g Saturated fat: 0.2 g Carbohydrates: 34.7 g Dietary Fiber: 4.8 g Sugar: 11.8 g Sodium: 437 mg Protein: 4.5 g