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Ingredients

2 tablespoons olive oil ¾ cup chopped red onion 2 cups thinly sliced carrots 2 cups thinly sliced parsnips 2 teaspoons finely chopped garlic 1 tablespoon ras el hanout seasoning 1 (15 ounce) can garbanzo beans, drained, rinsed 1 (14.5 ounce) can Hunt's® Diced Tomatoes, undrained 1 (14 ounce) can chicken broth ½ cup water ½ cup chopped dried apricots ⅓ cup chopped pitted prunes or whole raisins 3 cups shredded cooked turkey ¼ cup chopped fresh cilantro Greek yogurt and hot cooked couscous, optional

Nutrition Info

257.1 calories carbohydrate: 30.9 g cholesterol: 41.1 mg fat: 6.9 g fiber: 6.1 g protein: 19.3 g saturatedFat: 1.4 g servingSize: - sodium: 565.4 mg sugar: 13.1 g transFat: : - unsaturatedFat: : -

Heat oil in Dutch oven or large saucepan over medium-high heat. Add onion, cook 3 minutes or until tender, stirring occasionally. Add carrots and parsnips, cook 5 minutes or until crisp-tender. Stir in garlic and ras el hanout seasoning, cook 1 minute or until fragrant.
Stir in beans, undrained tomatoes, broth, water, apricots and prunes. Bring to a boil. Reduce heat and simmer 30 minutes or until vegetables are tender, stirring occasionally.
Stir in turkey, heat 5 minutes more or until hot. Top each serving with cilantro. If desired, top with yogurt and serve with couscous on the side.

8 cups

A classic Moroccan tagine stew with warm spices, vegetables and dried fruit adds leftover turkey for a twist on a traditional dish.