Rustic Chickpea Stew with Apricots and Turnip (made in the slow-cooker!)

A really easy, hearty, and flavorful recipe that I served over quinoa. If you're not a fan of turnips (or don't know how you feel about them), this is a great way to try them out. You could also serve over rice or couscous.

From Simple Bites

Ingredients:
~19 oz can chickpeas
~28 oz. can crushed tomatoes or 3 and 1/2 cups homemade tomato sauce
~1 cup apple juice (I had cider on hand and used that instead)
~2 tbs. butter
~1 med. onion, diced
~1 cup diced turnip (we used 2 medium-sized ones that came in our farm tote)
~1/2 cup dried chopped apricots (ALDI has these for a great price!)
~zest of 1 large lemon
~1/2 tsp. ground coriander
~1/2 tsp. salt

1. Combine all ingredients in a slow cooker and stir to combine.
2. Cover and cook on low for 6 hours.
3. Before serving, cook quinoa according to package directions. (I always make mine with chicken stock instead of water for more flavor.) Spoon quinoa into bowls and ladle stew on top.