Moroccan-Spiced Chickpea & Apricot Tagine with Herbed Bulgur

Ingredients

• 0.75 cup canned chickpeas, drained and rinsed
• 0.25 cup dried apricots, chopped
• 0.5 medium onion, diced
• 1 cup zucchini, cut into 1-inch chunks
• 0.75 cup carrot, sliced into rounds
• 1 cup vegetable broth, low-sodium
• 0.5 tsp cinnamon, ground
• 0.5 tsp cumin, ground
• 0.25 tsp ginger, ground
• 0.25 tsp turmeric, ground
• 2 cloves garlic, minced
• 1.5 tbsp olive oil, extra virgin
• 0.5 cup bulgur wheat, dry
• 1 cup water, for bulgur
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• 0.25 tsp sea salt
• 0.125 tsp black pepper
• 2 tbsp pumpkin seeds, for garnish

Instructions

1. 1

   Heat olive oil in a large saucepan over medium heat. Add diced onion and cook for 3-4 minutes until softened.

2. 2

   Add minced garlic and cook for 1 minute until fragrant.