Slow-Cooker Chickpea Stew with Apricots
- 2 cans (15 Oz. Each) Chickpeas/garbanzo Beans, Drained And Rinsed
- 1 can (28 Oz. Can) Diced Tomatoes
- 1 can (15 Oz. Can) Chicken Broth
- 3 Tablespoons Butter
- 1 whole Onion, finely chopped
- 3 cloves Garlic, Minced
- 3/4 cups Turnip, Peeled And Chopped
- 1/2 cups Dried Apricots, Chopped (I Used Turkish Apricots)
- 1 whole Lemon, Zested
- 1 teaspoon Cumin
- 1/4 teaspoons Ground Coriander
- 1/2 teaspoons Salt
- 1 teaspoon Sugar
- 1 pinch Cayenne Pepper (or More To Taste)
- Cilantro, Chopped
- Lemon Wedges
- Toss all of the stew ingredients into a slow-cooker and stir to combine.
- Cover and cook on high for 4 hours or low for 6 hours.
- Taste for seasoning and add more salt as needed.
- Serve with fresh cilantro and lemon wedges over steamed couscous.
- Notes: Can easily be made vegetarian by subbing the chicken broth for vegetable stock or 1 cup of apple juice (if you use juice, omit sugar).
- Adapted from Simple Bites.
garbanzo beans, tomatoes, chicken broth, butter, onion, garlic, turkish, lemon, cumin, ground coriander, salt, sugar, cayenne pepper, cilantro, lemon wedges
Taken from tastykitchen.com/recipes/main-courses/slow-cooker-chickpea-stew-with-apricots/ (may not work)