Moroccan Chickpea and Chicken Stew

source: oneperfectbite.blogspot.com

Yield: 4 Servings


2 (16-ounce) cans chickpeas (garbanzo beans) rinsed and drained
1 (15-ounce) can whole plum tomatoes, drained and cut into 1-inch cubes
1 large red bell pepper, seeded and cut into 1-inch squares
1 medium onion chopped
1/4 cup golden raisins
2 tablespoons tomato paste
2 tablespoons water
1-1/4 teaspoon ground cumin
pinch of paprika
4 boneless, skinless chicken thighs
2 tablespoons creamy peanut butter, almond butter, or cashew butter
Hot cooked couscous or brown rice
3 tablespoons chopped fresh cilantro


Place chickpeas, tomatoes, bell pepper, onion, raisins, tomato paste, water, cumin and paprika in slow cooker. Mix well. Scatter chicken on top. Cover and cook on LOW until chicken is tender and cooked through, 6-7 hours.

Stir in nut butter. Serve hot over couscous or rice, garnished with cilantro.

Click here to see the full recipe from oneperfectbite.blogspot.com! >>

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