Ingredients
1tbspolive oil
1tbspcanola oil
2small yellow onion,diced
2lbsyukon gold potatoes,scrubbed clean and diced
2canschickpeas,drained
1lbcarrots,peeled and diced
3large garlic cloves,minced
4cupsvegetable broth
1cupwater
2tspground ginger,or equal amount of fresh ginger, minced very finely
1tbspground cumin
2tspground coriander
2tspsalt
¼tspground black pepper
½tspground cinnamon
¼cupturkish apricots,chopped dried
cherries,dried, optional
turkish apricots,additional chopped dried for garnish, optional
pita bread,to serve or scoop or dip with
Preparation
Put olive and canola oil in large heavy bottomed pot. Brown onions on high heat.
Add spices and garlic to onions and cook for another 15 seconds to release the flavor of the spices.
Add broth and water to pot. Add potatoes and carrots and chopped apricots.
Cook uncovered on high for 20 to 30 minutes or until the potatoes start to break down in stew and the liquids have been absorbed.
To serve, spoon into bowl, garnish with chopped parsley if desired.
Also delicious if topped with additional chopped apricots and dried cherries.
For children eating purees, add water to small food processor and puree until smooth.
If able to eat on their own, you can make the puree and add some pita triangles to serve as a dip.
My daughter loves anything she can dip. You could also add the chopped apricots and cherries and call them sprinkles.
The bright fruit flavor is something your kid may really appreciate.
It is a bit difficult to make a stew into something more fancy, but think of your plates, or matching napkins.
You can also serve the stew over some orzo or brown rice.
