3poundschicken thighs(enough to cover the bottom of the pan, 6-8 thighs depending on the size, skinless and boneless)
1canchickpeas(540 ml, undrained)
1candiced tomatoes(796 ml)
1teaspoonMrs. Dash no salt seasoning
salt, pepperto taste
1/2 or 1cupchicken stock(depending on how "soupy" you'd like the stew)
For the stove option
Preheat the oven to 350F.
Heat oil in a dutch oven.
Add diced onion and sauté until softened. Add whole chili peppers if using.
Place chicken thighs in the pot. Add a can of chickpeas (no need to drain, add all the liquiand a can of diced tomatoes.
Add dry rosemary, dry, thyme, dry parsley, Mrs. Dash no salt seasoning and salt and pepper if using.
Add between 1/2 and 1 cup of chicken stock (I use 1 cup as I like the stew to have lots of juice for the starch).
Cover the dutch oven with a lid and bring to boil.
Transfer the pot to the oven and cook for 1.5-2 hours.
Once everything is cooked, shred the chicken with two forks right in the pot, mix and serve over your favourite starch like rice, quinoa or buckwheat.
For the slow cooker option
No need to sauté the onion, just place everything in a slow cooker and cook for 8 hours on low heat.
After 8 hours shred the chicken with two forks right in the slow cooker, mix and cook on high for another 1/2 hour.
As with most stews, you can add different herbs and spices. I like to add salt right in the bowl and don't add any to the stew. I've been using a lot of whole chili peppers since I bought a big package but dry chili flakes can also be used, or omitted all together.
Chicken and Chickpea Stew https://www.imagelicious.com/blog/chicken-and-chickpea-stew