Ingredients
3 tbsp. olive oil
2 medium yellow onions, minced
2 garlic cloves, minced
1 pinch saffron
1 tsp. ground ginger
1 tsp. ground cumin
1 tsp. ground cinnamon
12 dried apricots, pitted and cut in half
1 medium lemon, juiced
2 tbsp. agave syrup (can use honey)
1 small handful cilantro, chopped
1-1/4 c. vegetable stock
15 oz. can chickpeas, drained
6 tbsp. slivered almonds, lightly toasted
Salt & pepper
Directions
Heat olive oil in a large pot.
Once oil is hot, saute the onions until soft - about 10 minutes.
Add garlic and spices to the pot and saute for 1 more minute.
Add apricots, lemon juice, agave or honey, and half of the cilantro to the pot. Pour the stock over the top and simmer on low heat for 15 minutes until stock is almost completely absorbed.
Add the chickpeas and almonds, and season with salt and pepper.