
Ingredients:
1 diced tomato, or 1 can
2 t minced garlic (as per usual, more is better)
1 onion, diced
1 t cumin
1/2 t turmeric
1/4 t cinnamon
1 t garlic salt
1/2 t ground pepper
1 t dried parsley
1 c baby carrots
2 large sweet potatoes, cut into bite size pieces
5-6 boneless, skinless chicken thighs, cut into bite size pieces
1 can chickpeas, rinsed and drained
Directions:
Put tomatoes, garlic, onion, and spices in the slow cooker, and stir to combine. Then add chickpeas, chicken, carrots and sweet potatoes, and cook on low for 8-10 hours, or on high for 4-6 hours. I start my slow cooker on high for about an hour, and then turn it down to low for the remainder of the cooking time.
I like to serve it over Basmati or white rice, with garlic naan.
This is my version of a recipe I originally found, here.