Curried Chicken and Chickpea Stew

Photo: Ryan Benyi; Styling: Lynn Miller

Curry powder and chickpeas turn this slow-cooker chicken stew into a hearty Middle Eastern-style dinner.

Yield: Serves 8
Cost per Serving: $1.57
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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 327
  • Fat: 7g
  • Saturated fat: 1g
  • Protein: 42g
  • Carbohydrate: 22g
  • Fiber: 4g
  • Cholesterol: 120mg
  • Sodium: 823mg

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
  • 1 tablespoon olive oil
  • 1 tablespoon curry powder
  • 1/2 teaspoon salt
  • 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

Preparation

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