Curried Chicken and Chickpea Stew

Ingredients

• 30 oz chickpeas rinsed drained canned
• 28 oz canned tomatoes diced with juice canned
• 1 tablespoon curry powder 
• 4 cloves garlic finely chopped
• 1 tablespoon olive oil 
• 2  onions thinly sliced
• 0.5 teaspoon salt 
• 1.5 pounds chicken breasts boneless skinless cut into 2-inch pieces
• 1.5 pounds chicken thighs boneless skinless cut into 2-inch pieces

Equipment

• slow cooker

Directions

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