Healthy Eating

Crockpot Chicken and Chickpea Stew

Crockpot Chicken and Chickpea Stew

 

  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp ginger
  • 1/2 tsp cinnamon
  • 1 1/4 pounds boneless, skinless chicken thighs/breasts, trimmed of fat, and cut into pieces
  • 1 large onion, thinly sliced
  • 2 carrots, sliced on the diagonal
  • 4 cloves garlic, crushed
  • 1 15-ounce can reduced-sodium garbanzo beans/chickpeas, drained and rinsed
  • 1 15-ounce can crushed tomatoes
  • 1 15-ounce can pineapple chunks (optional)

Preparation:

Coat a 3-4 quart Crockpot with nonstick cooking spray. Combine spices and sprinkle over chicken thighs. Add onions, carrots, and crushed garlic to the Crockpot. Lay chicken on top, followed by chickpeas and canned tomatoes, and pineapple if you want the dish to have sweetness.

Cook on low for 6-8 hours. Serve over brown rice or whole wheat couscous

Serves 4-6

Per Serving: Calories 394, Calories from Fat 68, Total Fat 7.4g (sat 1.5g), cholesterol 118mg, Sodium 399mg, Carbohydrate 45.1g, Fiber 9.8g, Protein 36.5g