Spiced Chickpea & Apricot Stew with Couscous
- Serves
- 4 servings
- Prep
- 13 min
- Cook
- 22 min
- Cost
- $11.80
- Nutrition
- 410 cal · 14g protein
- budget
- meatless
🍳 1 pan + 1 bowl · Picky-eater safe bet: raw veg on the side · kept by 1 family
Spiced Chickpea & Apricot Stew with Couscous is a Moroccan weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $12 in groceries. You'll need 1 pan + 1 bowl, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain raw veg on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Crusty bread (2 min)
Contains: Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 5–6 quart Dutch ovenDon't have one? Amazon →
- LadleDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Can openerDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 2 cans low-sodium chickpeas (15 oz each)
- 2 count bell peppers
- 1 lb zucchini
- 1 can low-sodium diced tomatoes (14.5 oz)
- 1/2 cup dried apricots
- 2 tsp curry powder
- 1½ cups low-sodium vegetable broth
- 1½ cups couscous
- 2¼ cups boiling water for couscous
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Steps
- Heat olive oil in a large pot over medium heat, dice bell peppers and zucchini, add to pot with curry powder, and cook 3 minutes until softened.
- Drain and rinse chickpeas, add to pot with canned tomatoes (with juice), apricots, and vegetable broth, bring to a simmer and cook 12 minutes until zucchini is tender.
- While the stew simmers, pour 2 1/4 cups boiling water over the couscous in a heatproof bowl, cover, and let sit 5 minutes.
- Fluff couscous with a fork, season stew with salt and pepper, divide couscous among four bowls, and ladle stew over each.
- Picky eater tip: serve plain couscous with chickpeas and apricots on the side, no stew sauce.
- Make ahead: chop the vegetables up to 2 days ahead, or refrigerate leftover stew up to 4 days and cook couscous fresh.
On the side: Crusty bread (2 min)
1 loaf crusty bread
- Warm the bread in a 350°F oven for 5 minutes, then slice.
Nutrition per serving
- Protein
- 14 g
- Carbohydrates
- 62 g
- Fiber
- 12 g
- Sugar
- 18 g
- Fat
- 11 g
- Saturated fat
- 1 g
- Sodium
- 680 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop