Slow-Cooker Chickpea Stew with Apricots

  1. Toss all of the stew ingredients into a slow-cooker and stir to combine.
  2. Cover and cook on high for 4 hours or low for 6 hours.
  3. Taste for seasoning and add more salt as needed.
  4. Serve with fresh cilantro and lemon wedges over steamed couscous.
  5. 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).
  6. 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)

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