Slow Cooker Chicken and Chickpea Stew

This is based on a recipe I recently made for chicken curry. It was so good, I decided to make something similar again, but with chickpeas instead of rice.

1 lb boneless skinless chicken thighs, diced
salt to taste
1 onion, chopped
2 cloves garlic, minced
1 2" piece of fresh ginger, peeled and minced
1 t ground cumin
1 t ground coriander
1 t  ground turmeric
chicken broth to cover
1 cup dried chickpeas
1/2 cup plain yogurt

In a large frying pan over medium high heat, add ghee. Sprinkle chicken with salt. Brown chicken and remove to slow cooker.

Add onions, and sauté til golden brown, about 5 minutes. Stir in garlic and ginger and sauté til fragrant, about 1 minute. Stir in spices and saute another 30 seconds or so. Pour in broth and raise heat to high; when broth comes to a boil, add mixture to slow cooker along with chickpeas. Cover and cook on high 4 hours or low 6-8 hours, or til chickpeas are tender.

Just before serving, whisk in yogurt.


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