Slow-Cooker Chickpea Stew with Apricots
Adapted from [Simple Bites|http://alaskascratch.wpengine.com/wp-content/uploads/2013/01/IMG_3573.jpg]
Yields: 6 servings
Ingredients
- 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
Instructions
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.