Morroccan Chickpeas w/ Apricot Tagine

By healthyplates

Ingredients

• •1 Tbsp. flour
• •1 large onion, chopped
• •2 cloves garlic, minced
• •1 Tbsp. oil
• •1/2 tsp. ground ginger or 1/2" fresh ginger root, finely chopped
• •3 oz. dried apricots
• •2 Tbsp. tomato paste
• •1 (14 oz) can diced tomatoes
• •1 (14 oz) can chickpeas
• •1 1/2 Tbsp. honey
• •1/2 c. chicken stock
• •1 pinch saffron or 1 tsp. turmeric
• •1/2 tsp. ground coriander
• •1/2 tsp. ground cinnamon
• •1/2 tsp. ground cumin
• •1/2 tsp. cayenne pepper

Details

Servings 4

Preparation

Step 1

1.Heat up oil in large pan and saute onion and garlic for 5 minutes.
2.Add chicken stock and gradually mix in the flour until it is not lumpy. Add honey and tomato paste and mix well.
3.Add herbs, spices, ginger and diced tomatoes and mix well.
4.Pour into crock-pot. Add chicken, chickpeas and apricot, mix well making sure the apricots are covered in the sauce.
5.Cook on low for 8 hours or high for 3-4 hours. Serve over couscous