Step 1

Add a splash of vegetable broth to a large saucepan or pot and heat over medium high.

Step 2

Once warm, add the leek, bell pepper, and onion and sauté for about 5 minutes until the onion is translucent.

Step 3

Add in the garbanzo beans. carrots, garlic powder, and all spices and cook for a minute, stirring to combine.

Step 4

Next, add in the vegetable broth, black olives, and dried apricots.

Step 5

Bring the mixture to a boil over medium high heat. Stir the mixture, then cover, reduce the heat to medium-low and allow to simmer for 20 minutes, until vegetables are fork tender.

Step 6

While the stew is simmering, prepare your grain of choice for serving by following package instructions.

Step 7

Serve Curried Chickpea Apricot Stew over quinoa (or your favorite grain) with fresh cilantro for garnish.

Step 8

Store leftovers in an airtight container for 3-5 days.