This slow cooker recipe is from my latest book Everyone Can Cook Slow Cooker Meals. People who have tried it have said it is one of the best tasting things they have ever cooked in a slow cooker.

 

Chickpea Vegetable Stew with Apricots and Raisins

This vegetarian stew is flavored North African–style with ingredients such as cumin, lemon and apricots. I like to serve it over hot couscous.

Preparation time: 20 minutes

Slow cooker time: 6 hours

Makes: 4 servings. 

19 ounce (540 mL) can chickpeas, drained, rinsed in cold water and drained again

14 ounce (398 mL) can diced tomatoes

14 ounce (398 mL) can tomato sauce

1 cup (250 mL) vegetable stock

2 tablespoons (30 mL) olive oil

1 medium onion, diced

1 medium carrot, quartered lengthwise and sliced

1 small zucchini, quartered lengthwise and sliced

2 garlic cloves, minced

8 to 10 dried apricots, thinly sliced

1/4 cup (60 mL) raisins

2 teaspoon (10 mL) grated lemon zest

1 teaspoon (5 mL) ground cumin

¼ teaspoon (1 mL) cayenne pepper

2 tablespoon (30 mL) chopped fresh mint, cilantro or parsley

Salt and freshly ground black pepper to taste 

Combine the chickpeas, diced tomatoes, tomato sauce, stock, olive oil, onion, carrot, zucchini, garlic, apricots, raisins, lemon zest, cumin and cayenne in your slow cooker. Cover and cook on the low setting for 6 hours, or until the vegetables are tender. Stir in the mint. Season with salt and pepper and serve.