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.
- In a large saucepan, gently fry the onion and garlic in the oil for 5 minutes.
- 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.
- Add the sweet potatoes and carrots to the onions and stir to coat the vegetables with spice.
- 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.