I made this vegan dish a few weeks ago and it turned out tasting pretty good so I thought I would try it again. I think it turned out even better this time. I did not have any dried apricots so just skipped them which made the dish less sweet (which I like.) To make up for the fact that I did not have a whole bulb of fennel, I added chopped celery which did not change how it tasted. I also had two turnips left so I used both of them.
Using two cans of chickpeas instead of soaking and cooking them for more than an hour made our dinner come together much more quickly. Adding vegetable stock instead of water gave everything more flavor. You could also use chicken stock.
Here is a picture of the original recipe from the NYTimes by Melissa Clark. I adapted it to make it more busy home cook friendly.
Moroccan chickpeas with chard, carrots, fennel, and turnips. Makes about 6 servings
So at the end of step 2 I just added two cans of rinsed and drained chickpeas and stock to cover all the veg and the chickpeas and cooked the stew until the chickpeas were heated and the vegetables were cooked through. I skipped step 3 and then carried on to step 4.
Note: we found jarred preserved lemon in a fancy grocery store.
We really liked the end results and served it over rice with cilantro and fennel fronds as garnish.