Slow Cooker Chickpea Vegetable Stew with Apricots and Raisins
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Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 (19oz/550ml) can chickpeas, drained, rinsed and drained again
  • 1(14oz/398ml) can diced tomatoes
  • 1(14oz/398ml) can tomato sauce
  • 1 cup vegetable stock
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 medium carrot, quartered lengthwise and sliced into ¼ inch pieces
  • 1 small zucchini, quartered lengthwise and sliced
  • 2 garlic cloves, minced
  • 8 to 10 dried apricots, thinly sliced
  • ¼ cup raisins
  • 2 teaspoons grated lemon zest
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons chopped fresh cilantro or parsley
  • Salt and freshly ground black pepper
Instructions
  1. Combine chickpeas, diced tomatoes, tomato sauce, stock, olive oil, onion, carrot, zucchini, garlic, apricots, raisins, lemon zest, cumin and cayenne in slow cooker. Cover and cook on low setting for 6 hours, or until vegetables are tender. Stir in the cilantro. Season with salt and pepper.
  2. Serve and enjoy!
Notes
Recipe source: Eric Akis as featured in the November 4, 2013 issue of “The Province”.
Recipe by Salu Salo Recipes at https://salu-salo.com/slow-cooker-chickpea-vegetable-stew-with-apricots-and-raisins/