Moroccan-spiced chickpeas, carrots and apricots

Here is a lovely, spicy dish or chickpeas, carrots and apricots. You could eat this dish by itself with some rice or fresh pita bread. Or serve it as a side dish with pork or chicken. Either way, the sweet, slightly tart apricots break down a little once cooked, and combined with the tomatoes, coat the other ingredients and make a wonderful, tasty sauce. The carrot pieces hold their shape, as do the chickpeas. And the pine nuts provide a nice crunch.  

This dish is spicy. If you don't like spicy food, or you are cooking for children, leave out the chilli.

What you'll need

Serves 4 - 6 as a side dish

200g tin chickpeas, rinsed and drained
1 cup dried apricots, roughly chopped
2 medium carrots, washed and chopped into 5cm pieces
1 onion, peeled and roughly chopped
200g tin chopped tomatoes
1/4 cup pinenuts
2 teaspoons chilli powder
Juice of 1 lemon
1 teaspoon cinnamon powder
1 teaspoon nutmeg powder
1 clove garlic, peeled and minced
1 thumb-sized piece fresh ginger, peeled and grated
1 tablespoon honey
1 tablespoon olive oil
1 cup chicken or vegetable stock.

Salt and pepper

What to do

In a large saucepan, heat the olive oil over medium-heat. Add the onions and garlic and cook until soft, but not coloured. Add the carrots, tomatoes and stock and stir well. Place the lid on the saucepan, reduce the heat to low and cook until the carrot pieces are soft (about 30 minutes). 

Add all the remaining ingredients, apart from the pine nuts. Stir well and season. Adjust the spices as you'd like, for example add more chilli powder or more honey etc. 

Simmer for 10 minutes, stirring very gently a few times. Once the liquid has reduced slightly, remove from the heat.

Spoon into bowls or a serving dish. Sprinkle over the pine nuts, and some fresh mint or basil. You could also  spoon over some natural yoghurt if you like.