Tuesday, January 22, 2013

Chickpea and Apricot Stew

My 10-month-old and I really enjoyed this!  The rest of the family wasn't that impressed.  So it won't be a keeper for the Payne kitchen, but I would still recommend it.  

19 oz (540ml) can of chickpeas, drained and rinsed
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 garlic cloves, minced
1 cup/150g medium diced turnip
1/2 cup chopped dried apricots (about 12)
zest of 1 large lemon (I only used half a lemon and there was plenty of lemon flavor)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt

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.

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