Ingredients
- 1 Tbsp olive oil or 1⁄4 cup water
- 1 large red onion, chopped
- 1 medium-size carrot, peeled and chopped
- 1 large red bell pepper, seeded and chopped
- 1 large Yukon gold potato, peeled or scrubbed, diced
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1 tsp smoked paprika
- 1⁄2 tsp ground turmeric
- 1⁄4 tsp cayenne pepper
- 1 (14.5-oz) can diced red tomatoes, undrained
- 2 cups low-sodium vegetable broth
- Salt
- 1⁄2 cup dried apricots
- 1⁄4 cup pitted green olives, halved or sliced
- Zest of 1 lemon
- 3 cups cooked chickpeas or 2 (15.5-ounce) cans chickpeas, rinsed and drained
- 3 Tbsp minced fresh cilantro or Italian parsley
