Curried Chickpea Apricot Stew

|Delicious 1-pot stew with chickpeas and Moroccan inspired vegetables and spices. Naturally sweetened with dried apricots. Perfect for easy weeknight dinner!|apricots bell pepper carrots onions|60ml vegetable broth1 leek rinsed and sliced into 1/4€ rounds1 bell pepper diced1 small onion chopped34 carrots peeled and sliced1 tin of chickpeas drained and rinsed1/4 tsp garlic powder2 tsp curry powder2 tsp ground cumin1 1/2 tsp sweet paprika1/2 tsp ground turmeric1/8 tsp ground gingerpinch of ground cinnamon95g apricots roughly chopped90g black olives sliced580ml low sodium vegetable brothhandful of cilantro roughly choppedFor serving: cooked quinoa or your favorite grain|Add a splash of vegetable broth to a large saucepan or pot and heat over medium high.Once warm add the leek bell pepper and onion and sauté for about 5 minutes until the onion is translucent.Add in the garbanzo beans. carrots garlic powder and all spices and cook for a minute stirring to combine.Next add in the vegetable broth black olives and dried apricots.Bring the mixture to a boil over medium high heat. Stir the mixture then cover reduce the heat to medium-low and allow to simmer for 20 minutes until vegetables are fork tender.While the stew is simmering prepare your grain of choice for serving by following package instructions.Serve the stew over your favorite grain with fresh corriander for garnish. Store leftovers in an airtight container for 3-5 days.|10.00 minutes|4|Flora and Vino