20 minutes
Slow cooker time: 6 hours
Makes: 4 servings.
1 (19 oz./540 mL) can chickpeas, drained, rinsed and drained again
1 (14 oz./398 mL) can diced tomatoes
1 (14 oz./398 mL) can tomato sauce
1 cup (250 mL) vegetable stock
2 tbsp (30 mL) olive oil
1 medium onion, diced
1 medium carrot, quartered lengthwise and sliced (see note)
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 tsp (10 mL) grated lemon zest
1 tsp (5 mL) ground cumin
1/4 tsp (1 mL) cayenne pepper
2 tbsp (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.
Note: Slice carrot about 1/4-to 1/2-in. (6-mm to 1.25-cm) thick. If too thick, they'll take forever to cook in the slow cooker.