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Mediterranean Chickpea & Apricot Stew with Giant Couscous
Chickpea and apricot stew simmers with onion, garlic, cumin, coriander, smoked paprika, chopped tomatoes and veg stock.
- 75 g dried apricots
- 400 ml vegetable stock
- 400 g canned chickpeas
- 1 medium red onion
- 2 cloves garlic cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- 400 g canned chopped tomatoes
- 150 g giant couscous
- 20 g fresh parsley
- 2 tbsp olive oil
- ½ medium lemon
- salt
- black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Soak the dried apricots in warm water for 10 minutes, then drain and roughly chop.
- Step 2
Finely chop the red onion and mince the garlic.
- Step 3
Heat the olive oil in a large saucepan or casserole dish over a medium heat.
- Step 4
Add the chopped red onion and cook for 5-7 minutes until softened.
- Step 5
Add the minced garlic, cumin, coriander, and smoked paprika. Cook for 1 minute until fragrant.
- Step 6
Stir in the chopped tomatoes, vegetable stock, chopped apricots, and drained chickpeas.
- Step 7
Bring to a simmer, then reduce the heat, cover, and cook for 15-20 minutes, allowing the flavours to meld.
- Step 8
While the stew simmers, cook the giant couscous according to packet instructions. Typically, this involves boiling in salted water for 8-10 minutes.
- Step 9
Season the stew with salt and pepper to taste.
- Step 10
Stir in most of the chopped fresh parsley.
- Step 11
Serve the chickpea and apricot stew hot over the cooked giant couscous.
- Step 12
Squeeze fresh lemon juice over each serving and garnish with the remaining parsley.
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