Curried Chickpea Chicken Stew: Cooking Healthy with a Modified Kitchen
Author: 
Recipe type: Stew
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
A delicious easy meal packed with protein and anti-inflammatory ingredients. Make a huge pot so can serve a crowd or can easily be frozen for a later date.
Ingredients
  • 3 pounds boneless skinless chicken (you can use a combo of breasts and thighs)
  • 1 Tbs olive oil
  • 2 onions chopped fine
  • 4 cloves garlic smashed
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 Tablespoons curry powder
  • 2 teaspoons cumin
  • 2 (15 oz) cans diced tomatoes undrained
  • 2 (15 oz) cans garbanzo beans drained and rinsed
  • 2-3 cups chicken broth
Instructions
  1. In a saucepan heat olive oil. Sauté onions and garlic until soft. Add salt, pepper, curry and cumin and stir on low until combined. Pour this mixture into crockpot. Add chicken, garbanzo beans, tomatoes and chicken broth. Cook on low for 8 hours or 2 hours on high followed by 4 hours on low. Remove chicken from crockpot and shred chicken. Place it back into the crockpot and stir to mix chicken and vegetables before serving. Serve over a scoop of brown rice, add some fresh or frozen cooked green peas for color and extra fiber and nutrition. Throw together a big green or spinach salad, warm up some Naan bread and put out a bowl of hummus and some plum chutney.
Recipe by Growing Weisser at https://www.growingweisser.com/curried-chickpea-chicken-stew-cooking-healthy-with-a-modified-kitchen