Ingredients:
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/4 tsp cinnamon
- 1/4 tsp cayenne pepper (optional)
- 1/2 cup dried apricots, roughly chopped
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 cup vegetable broth
- 1/2 cup chopped fresh cilantro
- Salt and black pepper to taste
- 1/4 cup sliced almonds, toasted
Instructions:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, cumin, turmeric, cinnamon, and cayenne (if using) and cook for 1 minute more.
- Add the apricots and chickpeas to the pot and cook for 2 minutes, stirring occasionally. Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the apricots are tender.
- Stir in the cilantro and season with salt and pepper to taste.
- Serve hot, topped with toasted almonds.