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

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)