Moroccan Chickpeas with Roasted Peppers, Parsley & Mint - SavvyMom

Ingredients

• canola oil, for cooking
• 1 onion, finely chopped
• 2 tsp cumin
• 1 tsp cinnamon
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp nutmeg (optional)
• 1 Tbsp grated fresh ginger
• 2–4 garlic cloves, crushed
• 1 small can tomato paste
• ¼ cup raisins
• ¼ cup chopped or slivered dried apricots
• ¼–½ cup water, chicken or vegetable stock or tomato juice
• 4 cups cooked chickpeas
• 1–2 roasted red peppers, chopped
• a small handful of chopped fresh mint leaves
• a big handful of chopped fresh parsley (we used more!)
• juice of a lemon