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Chicken Chickpea Stew - Slow Cooker

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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.