1 tin of chickpeas drained
3 onions sliced
250 gm of dried apricots chopped
250 gm dried prunes chopped
250 ml vegetable stock (Knorr Swiss is handy)
3 tablespoons Moroccan spice mix
juice of lemon 1 lemon
Heat the oil in a large pan. Over a medium heat fry the onions until soft. Add the Moroccan spice mix and stir well for a few minutes. Add the chickpeas and dried fruit and mix well. Add the hot vegetable stock, stir and reduce heat to a simmer. Cook for around 30 minutes to allow the sauce to thicken and reduce. Add the lemon juice and coriander and cook for a few more minutes. Serve with brown rice or cous cous. Enjoy!