Chickpea, Vegetable, and Apricot Stew
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 flavuor and strong aroma while the apricots and raisins added sweetness to it. Overall, this dish is easy to prepare, nutritious, and flavourful.
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, cubed
1 small zucchini, cubed
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.
2. Cover and cook on low setting for 6 hours, or until vegetables are tender. 3. Stir in the cilantro.
4. Season with salt and pepper.
Serve on its own or over a bed of couscous. Serves 4-6
Dr. Crysta Serné
Vancouver Chiropractor and owner of Vitality Clinic
Recipe source: Eric Akis as featured in the November 4, 2013 issue of “The Province”