Chickpea and apricot stew

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Adjust Servings:
6 dl water
1200 g crushed tomatoes
50 g tomato paste
5 dl oat cooking cream 15% gluten free
1200 g chickpeas
1000 g root vegetable chunks
200 g diced onions
200 g diced dried apricots
50 g rapeseed oil
30 g crushed garlic
20 g sugar
15 g parsley
4 g cumin
4 g crushed black pepper
2 g ground cinnamon
2 g cardamom
2 g ground ginger
10 g iodised salt

Nutritional information

386,18 kJ / 92,30 kcal
3,36 g
0,56 g
Saturated fat
10,70 g
2,93 g
0,64 g

Chickpea and apricot stew




Portion size: 230 grams
Yield from 20 portion recipe: 4.600 kg


Allergens: Gluten
Menu labels: Vegan, Dairy-Free, Contains Garlic

NOTE! Oat cooking cream contains less than 100 mg of gluten per kg, which is safe for most people with coeliac disease.

Carbon footprint per portion (stew 230 g and whole-grain couscous 130 g): 0.3 kg CO2-eq.

Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.

Cold preparation instructions

Measure all the ingredients and set aside. If using frozen products, let thaw in a cold room overnight. Rinse and drain the chickpeas. Mix together the water, crushed tomatoes, tomato paste and oat cooking cream. Stir in the chickpeas, root vegetable chunks, diced onions, diced apricots, rapeseed oil and seasonings. Heat in the oven using the combination function at 140°C (50% steam), stirring occasionally, until the temperature of the food reaches +80°C.

Serve with whole-grain couscous.

During cold preparation, the temperature of the food before heating must stay under +6°C.

The cold preparation recipes were developed by the municipality of Tuusula based on Climate Friendly Veggie Food recipes.

Yellow bean curry
Chickpea Tikka Masala
Yellow bean curry
Chickpea Tikka Masala