Slow Cooker Chickpea Vegetable Stew with Apricots and Raisins

Slow Cooker Chickpea Vegetable Stew with Apricots and Raisins

This slow cooker vegetarian dish is so easy to make.  Just combine all the ingredients in the slow cooker and you can forget it for six hours. The added bonus is that it is healthy and delicious as well. The cumin and cayenne give this dish a distinct flavor and strong aroma while the apricots and raisins added sweetness to it. Overall, this dish is easy to prepare, nutritious and flavorful.

Slow Cooker Chickpea Vegetable Stew with Apricots and Raisins
Prep time
Cook time
Total time
Serves: 4 servings
  • 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
  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!
Recipe source: Eric Akis as featured in the November 4, 2013 issue of “The Province”.




  1. says

    That’s funny, I’ve only just done a blog on chick pea recipes and chick pea curry was in this. See the pins in HoniesKitchen on my board for these and more.
    I love chick pea recipes – thanks for posting on my group board x

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