“This stew is simple to make and full of flavor. Prep takes about 15 minutes. I put mine in the slow cooker at lunchtime and after 4 hours on high it was ready. A batch of couscous to serve with it is done in under 10 minutes, making this an excellent weeknight meal. It also reheats very well, so leftovers are convenient.”
Maya Evoy is the blogger behind Alaska From Scratch. She lives on Alaska’s beautiful Kenai Peninsula with her family. Her recipes are approachable, made-from-scratch, and reliable.
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Slow Cooker Chickpea Stew with Apricots
A comforting, year-round stew that delights every time.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Yield 10 people
Serving Size 1 cup
Course Dinner, Soup
Cuisine Universal
Author Guest Contributor
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Ingredients
US Customary – Metric
- 30 ounces chickpeas or garbanzo beans, canned, drained and rinsed
- 29 ounces diced tomatoes canned
- 15 ounces vegetable broth or stock
- 2 tablespoons butter
- 1 onion finely chopped
- 3 cloves garlic minced
- 3/4 cup turnip peeled and chopped
- 1/2 cup dried apricots chopped
- 1 lemon zest
- 1 tablespoon cumin
- 1/4 teaspoon ground coriander
- 1/2 teaspoon salt
- pinch of cayenne pepper or more to taste
For Serving
- cilantro chopped
- lemon wedges
Instructions
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Place all ingredients in the slow cooker and stir to combine. Cover and cook on high for 4 hours or on low for 6 hours. Taste and adjust salt or cayenne as needed. Serve topped with chopped cilantro and lemon wedges, alongside steamed couscous.
Nutrition Information
Serving: 1cup | Calories: 364kcal | Carbohydrates: 57.7g | Protein: 18.5g | Fat: 7.9g | Saturated Fat: 2.1g | Cholesterol: 6mg | Sodium: 307mg | Fiber: 16.4g | Sugar: 12.8g |
SmartPoints (Freestyle): 11
Keywords Gluten-Free, Slow Cooker, Vegetarian
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