Slow Cooker Curried Chickpeas and Chicken
A superb slow cooker meal!
Servings - 4 servings
Ingredients
- 1 lb. dried chickpeas
- 2 cups vegetable or chicken broth
- 8 oz tomato sauce
- 1 Tbsp curry powder
- 2 chicken breasts, diced
- Couple dashes of garlic salt
- Couple dashes of pepper
- 1 cup white rice
- 1 box frozen spinach
- Cilantro, an optional garnish
Instructions
- Soak the dried chickpeas overnight. Drain and rinse, then add to the base of the slow cooker. Add the broth, tomato sauce and curry powder. Stir together. (At this point you could add the cooked or uncooked chicken pieces and let them cook with the chickpeas.) Season with a few dashes of garlic salt and pepper. Set on high and cook for 4 hours, or until chickpeas are soft and chicken is cooked, if using raw chicken at the start. Let sit on warm, until ready to serve.
- Prepare rice as directed on the package.
- Cook the spinach as directed on the box.
- Serve Curried Chickpeas and Chicken over rice with side of spinach, or other vegetable.