California Fig & Chickpea Stew

SERVINGS: 4, 1 cup each PREP TIME: 10 MINUTES COOK TIME: 20 MINUTES

Ingredients

• 2 tbsp extra-virgin olive oil 
• 1 cup onion, diced
• 1 garlic clove, smashed once with side of knife
• 1/2 cup carrots, sliced
• 1/2 tsp ground cumin
• 1/4 tsp ground turmeric 
• 1/4 tsp ground ginger
• 1 (15 oz) can chickpeas, rinsed and drained
• 8-12 California Dried Figs, stems removed and quartered
• 1 (10-14 oz) can diced tomatoes with green chilies
• 1 cup vegetable broth 
• 1/4 tsp salt
• Freshly ground black pepper
• 2 tbsp coconut butter
• Brown rice or other cooked grain for serving

Directions

1. Heat a large pot on medium heat and add the oil. When the oil begins to shimmer, add the onion, garlic and carrots. Gently sauté until tender, about 6 minutes. Stir in the cumin, turmeric, and ginger, and cook until aromatic, about 30 seconds.
2. Add the chickpeas, figs, tomatoes, vegetable broth, salt, and pepper. Simmer until the flavors combine, about 10 minutes. Remove the garlic clove and stir in the coconut butter. Serve over cooked quinoa or brown rice. 

Recipe courtesy of californiafigs.com