Moroccan Turkey Tagine Stew

• 2 tablespoons olive oil
• 3/4 cup chopped red onion
• 2 cups thinly sliced carrots
• 2 cups thinly sliced parsnips
• 2 teaspoons finely chopped garlic
• 1 tablespoon ras el hanout seasoning
• 1 (15 ounce) can garbanzo beans, drained, rinsed
• 1 (14.5 ounce) can Hunt's(R) Diced Tomatoes, undrained
• 1 (14 ounce) can chicken broth
• 1/2 cup water
• 1/2 cup chopped dried apricots
• 1/3 cup chopped pitted prunes or whole raisins
• 3 cups shredded cooked turkey
• 1/4 cup chopped fresh cilantro
• Greek yogurt and hot cooked couscous, optional

1. Heat oil in Dutch oven or large saucepan over medium-high heat. Add onion; cook 3 minutes or until tender, stirring occasionally. Add carrots and parsnips; cook 5 minutes or until crisp-tender. Stir in garlic and ras el hanout seasoning; cook 1 minute or until fragrant.
2. Stir in beans, undrained tomatoes, broth, water, apricots and prunes. Bring to a boil. Reduce heat and simmer 30 minutes or until vegetables are tender, stirring occasionally.
3. Stir in turkey; heat 5 minutes more or until hot. Top each serving with cilantro. If desired, top with yogurt and serve with couscous on the side.

olive oil, red onion, carrots, parsnips, garlic, hanout seasoning, garbanzo beans, tomatoes, chicken broth, water, apricots, prunes, turkey, fresh cilantro, yogurt

Taken from www.allrecipes.com/recipe/256260/moroccan-turkey-tagine-stew/ (may not work)