I originally thought I wouldn’t like the chickpeas because I’ve tried them in salads, and I ended up picking them all out. I was wrong! I just don’t like them raw! I also love them mashed up in falafels. I guess I too can be picky with some vegetables.
The original recipe called for 1.5 lbs each of boneless chicken thighs and boneless chicken breast, cubed, but I used chicken wings instead, since I had some on hand. They were also frozen solid when I put it in the crockpot, so I cooked it for the 6 hours it needed. I followed the instructions to use 1 TBSP of curry powder, but I thought it was a bit mild, so I’ll probably add a little more next time. Gary also thought there were too many chickpeas, so I may also reduce that to 1 can next time.
Curry Chicken and Chickpea Stew
adapted from: All You December 2009
3 lbs chicken (wings, thighs, breasts, or any combo)
1 tablespoon olive oil
1-2 tablespoon curry powder (according to your taste)
1/2 teaspoon salt
1 large onion, cut in half and thinly sliced
4 cloves garlic, finely chopped
1 28oz can of crushed tomatoes
2 15-oz. cans beans (chickpeas, red kidney, black beans, or combo), rinsed and drained
Combine chicken, olive oil, curry powder and salt in slow cooker and toss to coat.
Sprinkle onions and garlic on top of chicken. Add tomatoes on top. Cover and cook on low for 6 to 8 hours.
During last hour of cooking, stir in chickpeas. Serve hot.