Yields 6 servings
This unexpected combination creates a delicious one-pot meal that offers antioxidants, fiber and flavor! Apricot lends sweetness to balance the natural acidity in tomato and red pepper while spices including chili powder brighten the dish and add complexity. Blending favorite spices together creates a vibrant color and bold flavor that everyone will love.
When balanced with healthful and fiber-packed whole grain like brown rice or quinoa, the Apricot Tomato Chickpea Stir Fry is a simple, yet easy to make dish. Combining protein, healthy fats and fiber creates a filling meal that takes about ten minutes to make. Fantastic for leftovers, pack some in a container to go for a flavorful lunch the next day!
1 Tablespoon grapeseed oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 Tablespoon freshly grated ginger root
1 medium red bell pepper, diced
1 Tablespoon ground turmeric
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 cup vegetable broth
1 cup dried apricots, roughly chopped
1 can (14 oz) chickpeas, rinsed
1 cup diced tomatoes, not drained
½ teaspoon chili powder
½ teaspoon salt
2-3 cups cooked brown rice or quinoa
½ cup raw cashews, roughly chopped
¼ cup fresh cilantro, roughly chopped
Warm oil in a large pot over medium heat then sauté onions, garlic, ginger, and bell pepper for 3-5 minutes, until onions are translucent.
- Add turmeric, nutmeg and cinnamon, stirring constantly, adding small amounts of vegetable broth as needed to prevent the spices from sticking to the pot. Cook 1-2 minutes.
- Add remaining vegetable broth to the mixture and simmer for 3-5 minutes, stirring often.
- Add apricots, chickpeas, tomatoes, chili powder, and salt. Cover and switch to medium-low heat. Allow to gently simmer for about 8-10 minutes, for flavor to develop.
- Ladle stir-fry over warm brown rice or quinoa. Garnish with cashews and cilantro. Serve hot.