Step 1

In a large heavy pot or Dutch Oven, heat olive oil over medium heat until just shimmering. Add onions and increase heat to medium-high. Saute for 5 minutes, tossing regularly.

Step 2

Add garlic and all the chopped veggies. Season with salt and spices. Toss to combine.

Step 3

Cook for 5 to 7 minutes on medium-high heat, mixing regularly with a wooden spoon.

Step 4

Add tomatoes, apricot and broth. Season again with just a small dash of salt.

Step 5

Keep the heat on medium-high, and cook for 10 minutes. Then reduce heat, cover and simmer for another 20 to 25 minutes or until veggies are tender.

Step 6

Stir in chickpeas and cook another 5 minutes on low heat.

Step 7

Stir in lemon juice and fresh parsley. Taste and adjust seasoning, adding more salt or harissa spice blend to your liking.

Step 8

Transfer to serving bowls and top each with a generous drizzle of Private Reserve extra virgin olive oil. Serve hot with your favorite bread, couscous, or rice. Enjoy!