Curried Chicken and Chickpea Stew

Curried Chicken and Chickpea Stew
Photo by Ryan Benyi

Ingredients

  • 2 onions, thinly sliced
  • 4 cloves garlic, finely chopped
  • 1 28-oz. can diced tomatoes with juice
  • 2 15-oz. cans chickpeas, rinsed and drained
  • 1 ½ pounds boneless, skinless chicken breasts, cut into 2-inch pieces
  • 1 tablespoon olive oil
  • 1 tablespoon curry powder
  • + 2 more ingredients
    • ½ teaspoon salt
    • 1 ½ pounds boneless, skinless chicken thighs, cut into 2-inch pieces

1. Combine chicken, olive oil, curry powder and salt in slow cooker and toss to coat. 2. Sprinkle onions and garlic on top of chicken. Pour tomatoes on top. Cover and cook on low for 6 to 8 hours. 3. During last hour of cooking, stir in chickpeas. Serve hot.

View full recipe at My Recipes

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