Slow-Simmered Harissa Spiced Chickpeas

Ingredients

• 2 tbsp extra virgin olive oil
• 1 large yellow onion
• 4 cloves garlic
• 1 tbsp fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander seeds
• 0.5 tsp turmeric
• 0.5 tsp ground cinnamon
• 1 tsp smoked paprika
• 1 tbsp harissa
• 1 large carrot
• 1 red bell peppers
• 1 sweet potato
• 1 zucchini
• 14.5 oz italian plum tomato
• 30 oz canned garbanzo beans
• 3 cups herb broth
• 0.5 cup dried apricots
• 0.25 cup cilantro
• 2 tbsp lemon juice
• to taste coarse salt
• to taste black pepper

Instructions

1. 1Heat extra virgin olive oil in a large pot or Dutch oven over medium heat. Sauté chopped yellow onion until softened, then add minced garlic and grated fresh ginger, cooking for 1 minute.
2. 2Stir in ground cumin, ground coriander seeds, ground turmeric, ground cinnamon, smoked paprika, and harissa. Cook for 1 minute until fragrant.
3. 3Add sliced carrots, chopped red bell pepper, peeled and diced sweet potato, diced zucchini, diced Italian plum tomato, drained and rinsed garbanzo beans, herb broth, and halved dried apricots. Bring to a gentle simmer.
4. 4Cover and cook on low heat for 25-30 minutes, or until vegetables are tender.
5. 5Stir in fresh chopped cilantro and lemon juice. Season generously with coarse salt and black pepper to taste.