Chickpea Stew with Apricot
This simple stew is inspired by a North-African Tajine. Celeriac has an earthy and at the same time fresh taste, which goes well with the rich tomato flavors. You could serve it with rice or bread if you have hungry guests.
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Ingredients
4 servings
1
400 g
800 g
80 g
Celeriac
Canned chickpeas
Canned peeled tomatoes
Dried apricot
200 ml
1/2
15 g
2 tea sp
2 tea sp
1 tea sp
2
2 cloves
15 g
Water
Lemon
Ginger
Cinnamon
Cumin
Turmeric
Red onions
Garlic
Fresh coriander
Prep
15 min
- Peel celeriac and cut into small wedges
- Dice onion and mince garlic
- Mince or grate ginger finely
- Cut dried apricot finely
Cook
30 min
Sauté onion, garlic and ginger
medium/high heat ~3 min
Add celeriac, cinnamon, cumin, and turmeric
season with salt and pepper ~2 min
Add tomatoes, chickpeas, dried apricot
the celeriac should be just covered with water. Add some water if needed.
bring to boil and then simmer with the lid on ~25 min
Add lemon juice
add to taste
Serve with the coriander
This is a recipe from the seasonal calendar
