Moroccan Chickpeas

By bweber

Ingredients

• 2 cups diced carrots
• 2 cups diced yellow onion
• 3 cloves garlic, finely chopped
• 1 2-inch piece ginger, peeled and finely chopped
• 2 cans (8 oz each) tomato sauce
• 2 cans (15.5 oz each) chickpeas, drained and rinsed
• 3 ounces (packed 1/2 cup) dried apricots, chopped
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne
• 1 tablespoon lemon juice
• 2 cups hot cooked couscous
• 1 tablespoon roughly chopped parsley

Preparation

Step 1

In a 5-quart slow cooker, layer first 4 ingredients. Pour in tomato sauce.

Toss chickpeas and apricots with next 5 ingredients. Add to slow cooker and cook on HIGH for 4 hours or LOW for 6 hours.

Stir in lemon juice. Serve over couscous and sprinkle with parsley.