Slow Cooker Chickpea Stew with Apricots and Raisins Recipe

Google+ Pinterest LinkedIn Tumblr +

Everyone Can Cook EverythingThis vegetarian stew is flavored North African style with ingredients such as cumin, lemon and apricots. I like to serve it over hot couscous.

  • Yield: 4 Servings
  • Preparation Time: 20 Minutes

Ingredients

  • 19 oz (540 ml) can chickpeas, drained, rinsed in cold water and drained again
  • 14 oz (398 ml) can diced tomatoes
  • 14 oz (398 ml) can tomato sauce
  • 1 cup (250 ml) vegetable stock
  • 2 Tbsp (30 ml) olive oil
  • 1 medium onion, diced
  • 1 medium carrot, quartered lengthwise and sliced
  • 1 small zucchini, quartered lengthwise and sliced
  • 2 garlic cloves, minced
  • 10 dried apricots, thinly sliced
  • ¼ cup (60 ml) raisins
  • 2 tsp (10 ml) grated lemon zest
  • 1 tsp (5 ml) ground cumin
  • ¼ tsp (1 ml) cayenne pepper
  • 2 Tbsp (30 ml) chopped fresh mint, cilantro or parsley
  • salt and freshly ground black pepper to taste
How to Make It
  1. Combine the chickpeas, diced tomatoes, tomato sauce, stock, olive oil, onion, carrot, zucchini, garlic, apricots, raisins, lemon zest, cumin and cayenne in your slow cooker.
  2. Cover and cook on the low setting for 6 hours, or until the vegetables are tender. Stir in the mint. Season with salt and pepper and serve.
Share.

Leave A Reply