Slow-Cooker Chickpea Stew with Apricots

Ingredients

• FOR THE STEW:
• 2 cans (15 Oz. Each) Chickpeas/garbanzo Beans, Drained And Rinsed
• 1 can (28 Oz. Can) Diced Tomatoes
• 1 can (15 Oz. Can) Chicken Broth
• 3 Tablespoons Butter
• 1 whole Onion, finely chopped
• 3 cloves Garlic, Minced
• ¾ cups Turnip, Peeled And Chopped
• ½ cups Dried Apricots, Chopped (I Used Turkish Apricots)
• 1 whole Lemon, Zested
• 1 teaspoon Cumin
• ¼ teaspoons Ground Coriander
• ½ teaspoons Salt
• 1 teaspoon Sugar
• 1 pinch Cayenne Pepper (or More To Taste)
• FOR SERVING:
• Cilantro, Chopped
• Lemon Wedges

Preparation Instructions

Toss all of the stew 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.

Notes:
Can easily be made vegetarian by subbing the chicken broth for vegetable stock or 1 cup of apple juice (if you use juice, omit sugar).

Adapted from Simple Bites.