📖 Instructions

1. First off, finely chop the onion and mince the garlic. Nobody likes big chunks of onion in their curry, right?
2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Keep stirring so it doesnt stick to the bottom. You know, burnt onions are the worst!
3. Add the minced garlic, ginger, and spices (turmeric, cumin, coriander, cinnamon, and paprika) to the pot. Cook for another minute, stirring constantly, until fragrant. The aroma should be amazing – like you're in a Moroccan spice market!
4. Pour in the diced tomatoes (with their juice), vegetable broth, and tomato paste. Stir well to combine. Bring the mixture to a simmer.
5. Add the chickpeas, chopped dried apricots, and honey to the pot. Stir well and reduce the heat to low. Cover and let it simmer for at least 20 minutes, or up to 45 minutes, stirring occasionally. The longer it simmers, the more the flavors will meld together and deepen. I usually let mine go for a full 45 mins while I catch up on my favorite show.
6. While the curry is simmering, prepare the couscous according to the package directions. Usually, this involves pouring boiling water over the couscous and letting it sit covered for about 5-10 minutes, then fluffing it with a fork.
7. Stir in the lemon juice and chopped cilantro into the curry. Taste and adjust the seasoning as needed. You might want to add a little more salt, pepper, or honey to balance the flavors. It's all about personal preference!
8. Serve the chickpea and apricot curry over a bed of fluffy couscous. Garnish with extra chopped cilantro and toasted almonds, if desired. A dollop of plain yogurt or a drizzle of olive oil can also be a nice touch.
9. If you want to add some extra flair, toast a handful of slivered almonds in a dry skillet over medium heat until golden brown and fragrant. Sprinkle them over the curry for added crunch and flavor.