Crockpot Chickpea Stew with Apricots and Raisins

Crockpot Chickpea Stew with Apricots and Raisins


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If you love the taste of a hearty stew, but are trying to stay meatless, then this is the perfect recipe for you! The cumin and cayenne give it a spicy taste, while the surprising addition of apricots and raisins gives it a sweeter twist.

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Time needed

20 min preparation + 6 hour cooking

Serving Size / Yield

4 servings


  • 1 (19 oz.) can chickpeas, drained, rinsed, and drained again
  • 1 (14 oz.) can diced tomatoes
  • 1 (14 oz.) can tomato sauce
  • 1 C. vegetable stock
  • 2 Tbs. oil
  • 1 medium onion, diced
  • 1 medium carrot, quartered lengthwise and sliced
  • 1 small zucchini, quartered lengthwise and sliced
  • 2 cloves garlic, minced
  • 8-10 dried apricots, sliced thin
  • 1/4 C. raisins
  • 2 tsp. grated lemon zest
  • 1 tsp. ground cumin
  • 1/4 tsp. cayenne pepper
  • 2 Tbs. fresh cilantro, chopped
  • salt and pepper

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In a crockpot combine the chickpeas, diced tomatoes, tomato sauce, stock, oil, onion, carrot, zucchini, garlic, apricots, raisins, lemon zest, cumin, and cayenne. Cover and cook on low for 6 hours. Stir in the cilantro and season with salt and pepper. Stir and serve.

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