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Big Batch Moroccan Chickpeas

This is the perfect meal to make for the changing seasons. It’s rich, comforting and full of warming flavours like cumin and turmeric. The sweet dried apricots add a beautiful contrast to the rich savoury sauce. This recipe makes about 8 – 10 serves so you can freeze half for a day when you don’t feel like cooking or invite your friends around for a plant-based feast. I love to serve this stew over a fluffy baked potato or some quinoa to soak up the beautiful sauce.

Big Batch Moroccan Chickpeas
Serves – 8 to 10     Prep – 10     Cook – 40 minutes      Difficulty – easy

2 cans of chickpeas
2 carrots
2 celery stalks
1 onion
4 cloves of garlic
1 medium zucchini
2 capsicum
3/4 cup dried apricots
1 tablespoon each ground paprika, turmeric, cumin, fennel seeds
zest juice of 2 oranges
2 cans of tomatoes
1 cup of water
2 tablespoons of olive oil

To Serve
flaked almonds
natural coconut yoghurt
quinoa or a baked potato
pomegranate seeds ( optional )
fresh herbs

Add oil to a large saucepan over a medium heat. Roughly chop the onion, garlic and the veggies add to the saucepan and saute for 5 – 10 min until starting to brown. Add the spices and apricots sautee for a further 2 min until the spices smell fragrant. If the veggies start to stick or burn a little add a splash of water to prevent this. Add the canned chickpeas & tomatoes along with 500ml of water and the orange zest and juice. Stir the mix and allow to cook for 30 min until the veggies are soft and the sauce is thickened. Serve with quinoa or a baked potato, top with flaked almonds, fresh herbs, a dollop of coconut yoghurt and some fresh greens like spinach.



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