“This stew is simple to make and has great flavor. The prep work takes about 15 minutes. I threw mine in the crockpot at lunchtime, and after 4 short hours on high, it was ready. And cooking a batch of couscous to go with it takes less than 10 minutes. It’s a great weeknight meal option. It reheats beautifully, too, if you have leftovers.”
Maya Evoy is the blogger behind Alaska from Scratch. She is a pastor’s wife and mom of three living on Alaska’s gorgeous Kenai Peninsula. Her food is delicious, approachable, and always from scratch is found here: Alaska From Scratch and Facebook.
Yield: 8-10 servings | Serving Size: 242 grams |Calories:364 | Total Fat: 7.9 g | Saturated Fat: 2.1 g | Trans Fat: 0 g | Cholesterol: 6 mg | Sodium: 307 mg | Carbohydrates: 57.7g | Dietary Fiber: 16.4 g | Sugars: 12.8 g | Protein: 18.5 g |Previous Points: 7 | Points Plus: 9 |
- 2 (15oz) cans chickpeas/garbanzo beans, drained and rinsed
- 1 (28oz) or 2 (14.5oz) cans diced tomatoes
- 1 (15oz) can vegetable broth (optional chicken broth for non-vegetarian)
- 2T 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
- 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.
Can easily be made vegetarian by subbing the chicken broth for vegetable stock.