Name: Moroccan Chickpea and Root Vegetable Stew
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 1 tablespoon olive oil; 1 tablespoon canola oil; 2 small yellow onion (, diced); 2 lbs yukon gold potatoes (, scrubbed clean and diced); 2 cans chickpeas (, drained); 1 lb carrots (, peeled and diced); 3 large garlic cloves (, minced); 4 cups vegetable broth; 1 cup water; 2 teaspoons ground ginger (, or equal amount of fresh ginger, minced very finely); 1 tablespoon ground cumin; 2 teaspoon ground coriander; 2 teaspoon salt; 1/4 teaspoon ground black pepper; 1/2 teaspoon ground cinnamon; 1/4 cup chopped dried turkish apricots; dried cherries (, optional); additional chopped dried turkish apricots (, for garnish, optional); pita bread (, to serve or scoop or dip with)