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Rustic Chickpea Stew with Apricots & Turnip {slow-cooker recipe}

Make use of the slow-cooker and clear out the pantry with this simple and rustic vegetarian stew. Serve over whole wheat couscous or brown rice pilaf.
Course Main Dishes
Keyword Slow-Cooker
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6
Calories 96kcal
Author Aimee

Equipment

Ingredients

  • 1 19-oz can chickpeas drained and rinsed (540ml)
  • 1 28-oz can crushed tomatoes or 3 1/2 cups homemade tomato sauce
  • 1 cup apple juice
  • 2 Tablespoons butter
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 cup medium diced turnip 150g
  • 1/2 cup chopped dried apricots about 12
  • 1 zest of 1 large lemon
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt

Instructions

  • Combine all the ingredients in a slow-cooker and stir to combine.
  • Cover and cook on low setting for 6 hours, or on high for four hours.
  • Check turnip for tenderness and taste stew for seasoning. Adjust salt if necessary and serve.

Nutrition

Calories: 96kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 246mg | Potassium: 241mg | Fiber: 1g | Sugar: 11g | Vitamin A: 10.1% | Vitamin C: 9.6% | Calcium: 2.5% | Iron: 3.7%