Chickpea Stew (Slow Cooker)

by Editorial Staff

It is convenient and delicious to cook such chicken stew with vegetables in a slow cooker.

Servings: 8


  • Skinless chicken thighs (cut into 2.5 cm pieces) – 900 g
  • Onions (finely chopped) – 1/2 cup (1 pc.)
  • Garlic (chopped) – 3 cloves
  • Curry powder – 5 teaspoon
  • Ground ginger – 2 teaspoon
  • Salt – 1/2 teaspoon.
  • Ground black pepper – 1/4 teaspoon.
  • Canned chickpeas (chickpeas) (washed and drained) – 900 g
  • Canned tomatoes without skin (sliced) – 800 g
  • Chicken broth – 1 glass
  • Bay leaf – 1 pc.
  • Lime juice – 2 tbsp
  • Fresh spinach – 260 g
  • Cooked rice (hot) – 4 cups (optional)
  • Odorless vegetable oil


  1. Grease a slow cooker bowl with vegetable oil. Place chicken, onion, and garlic in a slow cooker sprinkle with curry powder, ginger, salt, and black pepper, and stir. Add peas, tomatoes, bay leaf to a slow cooker and pour over the chicken stock.
  2. Close slow cooker and cook on low power for about 8-10 hours or on high power for 4-5 hours. Add lime juice and spinach to the finished dish, close the lid, let stand for 2-3 minutes, until the spinach withers.
  3. Serve well the chicken stew with boiled hot rice (optional).

Enjoy your meal!

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