Chickpea, Apricot, and Almond Stew
Sauté two diced onions and two diced carrots in olive oil until soft. Add a small knob of ginger, minced, 2 garlic cloves, minced and a teaspoon each of cinnamon, cumin and coriander. Deglaze pan with 1.5 cups chicken stock. Add two cans of drained and rinsed chickpeas, TBS of honey, 1/2 c of diced dried apricots. Simmer gently for about ten minutes. Before serving stir in 1/3 c slivered almonds and a some chopped cilantro.