Ingredients
2 (15oz) cans chickpeas/garbanzo beans, drained and rinsed
1 (28oz) or 2 (14.5oz) cans diced tomatoes
1 (15oz) can vegetable broth (optional chicken broth for non-vegetarian)
2T butter
1 onion, finely chopped
3 cloves garlic, minced
3/4c turnip, peeled and chopped
1/2c dried apricots, chopped (I used Turkish dried apricots)
zest of 1 lemon
1t cumin
1/4t ground coriander
1/2t salt
pinch of cayenne pepper (or more to taste)
For Serving:
cilantro, chopped
lemon wedges
Directions
Toss all the ingredients into a slow-cooker and stir to combine. Cover and cook on high for 4 hours or low for 6 hours. Taste for seasoning and add more salt as needed. Serve with fresh cilantro and lemon wedges over steamed couscous.
Notes
Can easily be made vegetarian by subbing the chicken broth for vegetable stock.
Yield: 8-10 servings | Serving Size: 242 grams |Calories:364 | Total Fat: 7.9 g | Saturated Fat: 2.1 g | Trans Fat: 0 g | Cholesterol: 6 mg | Sodium: 307 mg | Carbohydrates: 57.7g | Dietary Fiber: 16.4 g | Sugars: 12.8 g | Protein: 18.5 g |Previous Points: 7 | Points Plus: 9 | Smartpoints : 11