Ingredients
- 2 cups cooked chickpeas (or 1 can, drained & rinsed)
- 1 cup dried apricots, halved
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 medium carrot, sliced thin
- 1 zucchini, chopped
- 1 cup vegetable broth
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- ½ tsp turmeric
- ½ tsp paprika
- ¼ tsp ground ginger
- Salt and pepper to taste
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lemon juice
Instructions
1. Preheat & Sauté (Low Heat)
Place the Nutri-Stahl 3 QT on low heat. Add olive oil, onion, and garlic.
Sauté gently for 3–5 minutes until aromatic (avoid high heat to maintain oil integrity).
2. Build the Base
Add carrot and zucchini. Stir and cover with lid.
Allow vegetables to soften using retained moisture (approx. 5 minutes).
3. Spice Infusion
Add cumin, cinnamon, turmeric, paprika, and ginger.
Stir briefly to activate spices without burning.
4. Simmer Phase (Waterless Technique)
Add chickpeas, apricots, and vegetable broth.
Cover tightly and maintain low heat.
Simmer for 15–20 minutes—Nutri-Stahl’s sealed environment enhances flavor concentration.
5. Finish & Balance
Stir in lemon juice, salt, and pepper.
Let rest (covered, heat off) for 5 minutes to allow flavors to fully integrate.
