Moroccan chickpea stew served alongside turmeric basmati rice, warm with cumin, cinnamon, and a touch of cayenne. Zucchini, carrots, and chickpeas simmer together in a spiced tomato base, brightened with lemon, fresh cilantro, and parsley. Dried apricots add a subtle sweetness that balances the heat. A hearty, plant-based dinner that heats up in minutes.

Chickpeas, basmati rice, diced tomatoes, carrots, zucchini, yellow onion, dried apricots, tomato paste, unsalted butter, olive oil, sunflower oil, fresh cilantro, fresh parsley, fresh garlic, ginger paste, lemon juice, paprika, ground cumin, ground turmeric, ground cinnamon, ground cayenne pepper, garlic powder, black pepper, salt.

milk.