Ingredients:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp ground ginger
- 1/4 tsp cinnamon
- 1/4 tsp saffron threads, crumbled
- 1/2 cup dried apricots, roughly chopped
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 cup vegetable broth
- 1/4 cup chopped fresh cilantro
- Salt and black pepper to taste
Instructions:
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic, cumin, ginger, cinnamon, and saffron; cook for 1 minute more.
Add apricots, chickpeas, tomatoes, and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the sauce has thickened slightly.
Stir in cilantro and season with salt and pepper to taste. Serve warm over couscous or rice.