Moroccan chickpea stew built on a fragrant base of sautéed onion, garlic, and ginger, layered with cumin, turmeric, cinnamon, and paprika. Chickpeas simmer alongside diced tomatoes, carrots, and zucchini before dried apricots fold in for a subtle sweetness. Fresh cilantro, parsley, and a squeeze of lemon juice brighten the finish. Served over fluffy white rice with cayenne-roasted broccoli on the side for a satisfying plant-based plate.

Long grain white rice, chickpeas, diced tomatoes, tomato paste, zucchini, broccoli, carrots, yellow onion, dried apricots, fresh cilantro, fresh parsley, fresh garlic, ginger paste, olive oil, sunflower oil, apple cider vinegar, lemon juice, cumin, paprika, cinnamon, turmeric, cayenne pepper, red chili flakes, black pepper, kosher salt.

Sulphites.