Moroccan Chickpea Curry

This Moroccan Chickpea Curry is a quick and easy recipe. It's ready in 30 minutes, making it great for busy weeknights.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Spice it up: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, and ginger, and cook until softened, about 5 minutes.

Step 2

Moroccan magic: Stir in the cumin, coriander, turmeric, cinnamon, and cayenne pepper (if using). Cook for 1 minute until fragrant.

Step 3

Tomato time: Add the diced tomatoes and coconut milk. Bring to a simmer and cook for 5 minutes, scraping up any browned bits from the bottom of the pan.

Step 4

Chickpeas and apricots: Add the drained and rinsed chickpeas and chopped apricots. Simmer for another 5-7 minutes, or until the chickpeas are heated through and the apricots are softened.

Step 5

Finishing touches: Stir in the chopped cilantro and season with salt and pepper to taste.

Step 6

Serve and enjoy!: Serve the Moroccan chickpea curry over cooked rice or couscous. Add a side of naan bread for scooping up the delicious sauce.

Step 7

Tips:

Step 8

For a thicker curry, simmer it for a few minutes longer after adding the chickpeas and apricots.

Step 9

Adjust the cayenne pepper to your desired level of spiciness.

Step 10

Serve with a dollop of dairy-free yogurt or plant-based sour cream for added richness.

Step 11

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the pot or microwave.