- 2 tablespoons extra-virgin olive oil
- 1 cup onion, diced
- 1 garlic clove, smashed once with side of knife
- 1/2 cup carrots, sliced (use thin carrots, otherwise, cut into half-moon shapes)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground ginger
- 1 (15-oz) can chickpeas, rinsed and drained (1 1/2 cups)
- 8 to 12 California Dried Figs, stems removed and quartered
- 1 (10-14 oz) can diced tomatoes with green chilies
- 1 cup vegetable broth
- 1/4 teaspoon salt
- Freshly ground black pepper
- 2 tablespoons coconut butter
- Brown rice or other cooked grain for serving
Nutrition Facts (per serving): 268 calories, 13 g total fat (5 g saturated fat, 0 g trans fat), 709 mg sodium, 0 mg cholesterol, 34 g total carbohydrate (7 g fiber, 15 g total sugars, 0 g added sugars), 6 g protein, 8% DV iron, 6% DV calcium, 7% DV potassium, 0% DV Vitamin D.
Analyzed using 10-oz can tomatoes, 8 figs.
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.
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.