Moroccan Chickpeas with Pecans
Moroccan Chickpeas with Pecans
Serves 2
Preparation time: 10 minutes
Cooking time: 20 minutes
   2 teaspoons oil
   1 onion, chopped
   2 cloves garlic, chopped
   ½ teaspoon ground coriander
   ½ teaspoon nutmeg
   1 medium tomato, diced
   1 small potato, diced
   1 small carrot, diced
   6 dried apricots, chopped
   1 tablespoon sultanas
   ½ cup vegetable stock
   300g chickpeas (cooked or canned)
   1/3 cup Pecans, chopped
   1 tablespoon chopped parsley

Heat oil in a saucepan, add onion and cook for 2 minutes.
   Stir in garlic and spices, then add tomato, potato, carrot, apricots, sultanas and vegetable stock.
   Stir well, cover and allow to simmer for 12 minutes. Stir in chickpeas; allow to heat through for 5 minutes.
   Stir in Pecans and parsley, heat through for 1 to 2 minutes. Serve with a dash of lemon juice.
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