Moroccan Chickpea Stew

When I moved to Seattle almost a decade ago, I remember Whole Foods having this incredible stew with chickpeas and apricots and cinnamon - basically all my favorite things in one pot (minus coffee). That stew eventually faded from rotation, and I was left with only a memory of the delicious flavors I had become so fond of.

Fast forward seven years and I found myself in a Moroccan restaurant with my husband on our annual Christmas Eve date. We ordered an array of shared plates, one of them was a tagine. I remember the lid being lifted and the incredible aromas consuming my senses. But the flavors - they immediately reminded me of the stew. I made it a mission to recreate these dishes, and am proud to say that I’ve come pretty damn close. Make this on a cold night or when you’re feeling adventurous.

What you’ll need:

• oil

• 1 onion, small diced

• 1 stalk of celery, small diced

• 3 cloves of garlic, minced

• 1, 2 inch piece of ginger; grated

• 1 sweet potato, small diced

• 1 bay leaf

• salt

• 1/4 tsp black pepper

• 1/2 tsp turmeric

• 1/2 tsp cinnamon

• 1 pinch of saffron

• 1, 16oz can diced tomatoes

• 2 cups chickpeas, cooked

• 1/2 cup dried apricots, diced

• 1/2 cup red lentils

• 4 cups of vegetable stock (possibly more)

• 1/2 lemon, juiced

Heat a stock pot or large dutch oven over medium-low heat. Add a swirl of oil to the pot, followed by the onion, garlic and a pinch of salt. Allow the onion and garlic to sweat until translucent, stirring occasionally to prevent browning (you can turn the heat down if browning happens too quickly).

Turn up the heat to medium, and add the sweet potatoes and another pinch of salt to the pot. Mix through and cook for 4-5 minutes.

Next, add the ginger, bay leaf and spices - stir through and let cook for a minute to let the spices toast a bit.

Add the canned tomatoes, chickpeas and a pinch of salt - stir to combine. Add enough vegetable stock to completely submerge the contents and bring to a boil. Cover the pot and reduce heat to a simmer for 20 minutes.

After 20 minutes, add the apricots and lentils. Stir to combine, cover, and let simmer for 10 more minutes. Taste the lentils to check for doneness (you may need additional cooking time). Check for seasoning, and finish the stew with the lemon juice.

Serve hot with a dollop of coconut cream and some flatbread!