Slow-Cooker Chickpea Stew with Apricots
Try this Slow-Cooker Chickpea Stew with Apricots recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
slow cooker
- 3 cloves garlic minced
- 1/2 t salt
- lemon wedges
- zest of 1 lemon
- 1 t sugar
- 1 t cumin
- cilantro chopped
- 1 onion, finely chopped
- 1 (28oz) can diced tomatoes
- 3 t butter
- 2 (15oz) cans chickpeas/garbanzo beans drained and rinsed
- 1 (15oz) can chicken broth
- 3/4 c turnip peeled and chopped
- 1/2 c dried apricots chopped (i used turkish dried apricots)
- 1/4 t ground coriander
- pinch of cayenne pepper (or more to taste)
- Carbohydrate 22.4351483390699 g
- Cholesterol 61.06 mg
- Fat 23.37120833338 g
- Fiber 4.72696655260818 g
- Protein 1.77084750031045 g
- Saturated Fat 14.6349915833349 g
- Serving Size 1 1 serving (122g)
- Sodium 7.65391666758246 mg
- Sugar 17.7081817864617 g
- Trans Fat 1.77403741669826 g
- Calories 275 calories
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.
