Spring Crockpot Recipes: Chickpea Stew with Apricots

[Barbara G.]

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
zest of 1 lemon
1t cumin
1/4t ground coriander
1/2t salt
1t sugar
pinch of cayenne pepper (or more to taste)

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.

Source: AlaskaFromScratch

 

[christine]

I love chickpeas. I can't wait to try this one. thanks for sharing.