“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.
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 |SmartPoints (Freestyle): 2
- 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.