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Mom and I are taking the boys to the beach today so dinner's going to be in the slow cooker tonight. 

I've made this once before and served it over rice. We all loved it. 
I loved that it was so easy and I found out that I like chickpeas/garbanzo beans.

Curried Chicken and Chickpea Stew

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Ingredients

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• 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

Prep

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.

I served it over rice. We all loved it. I loved that it was so easy and I found out that I like chickpeas/garbanzo beans.All You
DECEMBER 2009