Slow-Cooker Chickpea Stew with Apricots

[Geri K]

Slow-Cooker Chickpea Stew with Apricots

Yields: 6 servings

• 2 (15oz) cans chickpeas/garbanzo beans, drained and rinsed
• 1 (28oz) can diced tomatoes
• 1 (15oz) can chicken broth
• 3T butter
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 3/4c turnip, peeled and chopped
• 1/2c dried apricots, chopped (I used Turkish dried apricots)
• zest of 1 lemon
• 1t cumin
• 1/4t ground coriander
• 1/2t salt
• 1t sugar
• pinch of cayenne pepper (or more to taste)
• For Serving:
• cilantro, chopped
• lemon wedges

Toss all the 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.
alaskafromscratch.com/2013/01/17/slow-cooker-chickpea-stew-with-apricots/