Ingredients
Units
Scale
- 2 cans chickpeas, drained and rinsed
- 1 can diced tomatoes (14 oz)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup carrots, chopped
- 1 cup sweet potatoes, diced
- 1/2 cup dried apricots, chopped
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Prepare the Ingredients: Chop the onion, garlic, carrots, and sweet potatoes. Drain and rinse the chickpeas.
- Combine in Slow Cooker: Add chickpeas, diced tomatoes, chopped onion, minced garlic, vegetable broth, carrots, sweet potatoes, dried apricots, cumin, coriander, smoked paprika, salt, and pepper into the slow cooker.
- Cook: Set the slow cooker on low for 6-8 hours or high for 3-4 hours until vegetables are tender and flavors meld.
- Serve: Once cooked, stir well and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro if desired.
- Prep Time: 15
- Cook Time: 6-8 hours on low or 3-4 hours on high
Nutrition
- Serving Size: 6
- Calories: 280kcal
- Fat: 5g
- Carbohydrates: 48g
- Protein: 12g