Slow Cooker Chickpea Vegetable Stew with Apricots and Raisins

Slow cooker chickpea vegetable stew is a cozy mix of tender chickpeas, vibrant veggies, and sweet apricots. It's easy to make and packed with comforting flavors.

Course Main Course

Cuisine Mediterranean

Keyword comfort food, healthy, slow cooker, stew, vegetarian

Prep Time 20

Cook Time 6

Total Time 6 20

Servings servings

Calories 290kcal

Author Liza A

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

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.
Serve and enjoy!

Notes

Recipe source: Eric Akis as featured in the November 4, 2013 issue of “The Province”.

Nutrition