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1/23/12

Chickpea and Chicken Slow Cooker Stew

Looking for a break from the ordinary flavors?  This delicious stew with cinnamon, cumin and paprika has great unique flavor.  The delicate chick peas when pureed create a wonderful creamy soup, but without any added fat. 

Serves 4 large portions

Ingredients
1 tablespoon of olive oil
1 small onion chopped
3 garlic cloves chopped
1 teaspoon of ground cinnamon
1 teaspoon of ground cumin
1 teaspoon of paprika
1 cup crushed tomatoes (I prefer the Pomi brand in the red box)
(2) 15 ounce cans of chickpeas. drained
(1) 32 ounce box of chicken broth
1/2 teaspoon of pepper
2 boneless skinless chicken breasts

Directions:
(1) Put all of the ingredients in your slow cooker [I used my 4.5 quart for this].
(2) Cook on high for 3 hours or until the chicken is fully cooked and tender
(3) Remove the chicken to a plate
(4) Using an immersion blender, blend all of the ingredients (except the chicken) until smooth
(5) Shred the chicken and add it back into the stew
(6) Salt to taste

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Copyright 2012 healthycrock.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

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