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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Serve this alongside rice or couscous and enjoy the lefovers hot or cold. Ingredients:
1 teaspoon olive oil |
1 cup chopped onion |
3 garlic cloves, finely chopped |
1 (16 ounce) can tomatoes, chopped, undrained |
1 (16 ounce) can chickpeas, rinsed and drained |
3/4 cup chopped dried apricot |
1/2 cup water |
2 teaspoons dried oregano |
1 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Heat oil in a small saucepan over medium heat. Add onion and garlic. Cook, stirring frequently, until onion is tender, about 5 minutes. Add small amounts of water if necessary, about a tablespoon at a time to prevent sticking.
2. Add remaining ingredients to saucepan. Mix well. Bring mixture to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
3. Serve over rice or couscous.
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