Slow Cooker Chickpea Stew with Apricots
A great meal option for any time of the year, this stew will wow all who eat it.
Servings: 10 people
Calories: 364kcal
Ingredients
- 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
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.
Nutrition
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
SmartPoints (Freestyle): 11
SmartPoints (Freestyle): 11