- 2 tablespoons olive oil
- 3/4 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
- 1/2 cup water
- 1/2 cup chopped dried apricots
- 1/3 cup chopped pitted prunes or whole raisins
- 3 cups shredded cooked turkey
- 1/4 cup chopped fresh cilantro
- Greek yogurt and hot cooked couscous, optional
- 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.