Moroccan Chickpeas Stew Recipe

The Moroccan Chickpeas Stew Recipe is a delicious curry made from chickpeas which is cooked in an onion tomato base with simple spices. The addition of dried apricots and roasted almonds adds great flavour to this simple protein packed chickpeas stew made Moroccan style .   Kabuli Chana (White Chickpeas), Extra Virgin Olive Oil, Cinnamon Stick (Dalchini), Garlic, Onions, Salt, Whole Black Pepper Corns, Turmeric powder (Haldi), Paprika powder, Cumin powder (Jeera), Garam masala powder, Homemade tomato puree, Tomato, Apricots, Lemon juice, Mint Leaves (Pudina), Coriander (Dhania) Leaves, Whole Almonds (Badam)   1-1/2 cup Kabuli Chana (White Chickpeas) , washed and soaked overnight 1 tablespoon Extra Virgin Olive Oil 1 inch Cinnamon Stick (Dalchini) 6 cloves Garlic , finely chopped 2 Onions , finely chopped Salt 1 teaspoon Whole Black Pepper Corns , coarsely pounded 1/2 teaspoon Turmeric powder (Haldi) 1/2 teaspoon Paprika powder 1 teaspoon Cumin powder (Jeera) 1 teaspoon Garam masala powder 1/2 cup Homemade tomato puree 1 Tomato , finely chopped 4 Apricots , finely chopped 1 teaspoon Lemon juice 4 sprig Mint Leaves (Pudina) , finely chopped 6 sprig Coriander (Dhania) Leaves , finely chopped 6 Whole Almonds (Badam) , toasted and chopped     10   45     To begin making the Moroccan Chickpeas Stew Recipe, soak the chickpeas overnight or for at least 8 hours.Once soaked, add the chickpeas to the pressure cooker along with a little salt and enough water such that it is at least 2 inches above the level of chickpeas. Pressure cook for 4 to 5 whistles and turn the heat to low and simmer for 25-30 minutes and turn off the heat.  Allow the pressure to release naturally and keep the cooked chickpeas aside.Heat olive oil in a heavy bottomed pan over medium heat; add the cinnamon stick, chopped  garlic and onions. Saute for a minute or two, until the onions soften and their aroma wafts in the air. Stir in the salt, turmeric, paprika, cumin powder, garam masala powder and give it a quick stir. Once the spices are mixed in well, add the chopped apricots, tomato puree and chopped tomatoes. Stir well, cover and cook for about 2 minutes until the tomatoes become mushy. When the tomatoes begin to turn mushy, stir in the cooked chickpeas. Check salt and seasonings and adjust according to taste and bring the Chickpea stew to a brisk boil for about 10 minutes until the Moroccan chickpea stew absorbs all the flavours.Add additional water if the Moroccan Chickpea Stew becomes too thick. Check the salt and adjust to suit your taste.Turn off the heat, stir in the lemon juice, mint and coriander leaves. Garnish the Moroccan Chickpea Stew with chopped toasted almonds and serve.  Serve Moroccan Chickpeas Stew Recipe along with Herbed Butter Garlic Quinoa Recipe for a simple lunch meal.