Prep Time: 15 minutes
Cook Time: 6 hours
Ingredients:
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1 1/4 pounds boneless, skinless chicken thighs, 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
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 thighs on top, followed by chickpeas and canned tomatoes.Cook on low for 6-8 hours.
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
