Moroccan chickpea stew served over turmeric basmati rice, slow-simmered with zucchini, carrots, diced tomato, and dried apricots in a warm blend of cumin, cinnamon, paprika, and cayenne. The apricots add a subtle sweetness that rounds out the spice, and fresh cilantro and parsley bring it all together. A hearty, filling plant-based dinner that heats up in minutes and tastes like something you'd spend all afternoon making.

Basmati rice, chickpeas, 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.