Chicken Chickpea Stew – Slow Cooker
Ingredients
- 1 large onion diced
- 3 cloves garlic minced
- 2 lb bell peppers various colors, sliced
- 1 28 oz can crushed tomatoes
- 1 cup quinoa
- 1 14 oz cans chickpeas rinsed and drained
- 1 ½ tsp salt
- pepper to taste
- 3 bay leaves
- ½ cup tahini paste
- ½ cup fresh parsley chopped
Instructions
- Add all ingredients except tahini and parsley to slow cooker. Cook for 4 hours on high or 8 hours on low.
- Remove bay leaves.
- Stir in tahini paste and parsley, serve hot.
Notes
** To make a freezer meal, add all ingredients except tahini and parsley to an airtight container or freezer bag. To cook, thaw and follow directions.
