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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
minutes
Cook Time
6
hours
hours
Total Time
6
hours
hours
15
minutes
minutes
Servings
6
Calories
96
kcal
Author
Aimee
Equipment
Slow-cooker
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:
96
kcal
|
Carbohydrates:
15
g
|
Protein:
1
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
10
mg
|
Sodium:
246
mg
|
Potassium:
241
mg
|
Fiber:
1
g
|
Sugar:
11
g
|
Vitamin A:
505
IU
|
Vitamin C:
7.9
mg
|
Calcium:
25
mg
|
Iron:
0.7
mg