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Chicken & Chickpea Stew

Simple ingredients, high proteins, high flavor, high fiber. Low cost.

Chickpeas are probably my favorite legume, hot in stews, or cold in salads, hummus or falafel so versatile.

Breakfast – Egg Salad on toast

Lunch – Ditalini & Italian Flatbread

1 cup of chickpeas + 2 cups water let soak overnight. Thaw 2 chicken drumsticks.
Drain and rinse the chickpeas. Gather, garam masala, turmeric, cumin, pepper flake. Carrot and garlic.
Drain and rinse the chickpeas and place in the little slow-cooker.
Peel and roughly chop the carrot, and smash chop the garlic. Add both to the slow cooker with the drumsticks.
Toss in a bay leaf.
Start with a teaspoon each of the spices, and salt & pepper.
Cook 6-8 hours until the chickpeas are tender.
Remove the drumsticks to cool. Remove the bay leaf.
Scoop out about half the chickpeas, and some of the liquid.
Pour the chickpeas and a bit of liquid to a container and blend smooth.
Add the blended chickpeas back to the pot with a portion of Rice for Burritos and the Freezer. The blended chickpeas will thicken the stew.
When the chicken is cool enough to handle, pull the meat rom the bones add the meat back to the pot.
One or now, three for later.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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