Slow Cooker Chickpea Stew with Apricots

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Scrumptious, but beyond-simple to throw together!

“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.

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Slow Cooker Chickpea Stew with Apricots

A great meal option for any time of the year, this stew will wow all who eat it.
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


  • 30 ounces chickpeas or garbanzo beans, canned, drained and rinsed
  • 29 ounces diced tomatoes canned
  • 15 ounces vegetable broth canned
  • 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


  • 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.

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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