Tuesday, December 6, 2011

Chickpea Apricot Stew

This dish is a beautiful balance of flavours. A little bit sweet (from the apricots), a little bit spicy (from chili, if you use it), and a little bit tangy (from yogurt and vinegar). It's a lot delicious.

Serve it over brown rice, quinoa or couscous. FYI: couscous is not a grain, it is a type of pasta, so make sure you buy a whole grain kind (whole wheat and spelt are common), otherwise it's just made from white flour.

1 tsp olive oil
1 onion, diced
2-3 cloves garlic, minced
2 red, yellow or orange sweet bell peppers, diced
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp salt
1 can chickpeas, drained and rinsed
1/2 cup all fruit/no sugar apricot jam
1/2 cup slivered dried apricots (preferably organic, unsulphered)
1/2 cup cider vinegar
1 can diced tomatoes
1 bunch kale, torn into pieces, tough stems removed
2 cups plain, low-fat yogurt
1 can tomato paste
crushed red chilis, to taste
A few handfuls fresh flat leaf parsley, roughly chopped

Pour oil into large skillet over medium heat. Saute onion, garlic, and spices for 3-4 minutes. Add peppers, chickpeas, jam, apricots, vinegar and tomatoes and simmer over medium-low heat until kale is cooked, but still bright green. Add remaining ingredients and simmer for a few more minutes. Stir in parsley just before serving. Serves 4-6 as a main.

1 comment:

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