Curried Chicken and Chickpea Stew

Curried Chicken and Chickpea Stew
Photo by Ryan Benyi

Ingredients

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

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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