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Moroccan Vegetables with Chickpeas & Apricots

This clean eating Moroccan vegetable stew is vibrant and bright in both colour and flavour. Carrots, sweet potato and chickpeas sit in a sweet sauce spiced with cinnamon, cumin and coriander. This clean vegetable stew is a complete meal served on its own, or eat it with cauliflower rice or whole grain rice.

Method

  1. In a large saucepan, gently fry the onion and garlic in the oil for 5 minutes.
  2. Add the cumin, coriander and cinnamon and stir well to coat the onions. Continue to cook the spices for another 5 minutes. Stir constantly to prevent the spices from catching on the bottom of the pan.
  3. Add the sweet potatoes and carrots to the onions and stir to coat the vegetables with spice.
  4. Add the remaining ingredients to the pot, stir well and then simmer, partially covered, for 40 minutes. Check that all of the vegetables are cooked through before serving.
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