Ingredients:
2 (16-oz.) cans chickpeas, drained and rinsed
4 carrots, peeled and cut into 1/2″ pieces
1 onion, chopped
2 Tbsp. tomato paste
4 garlic cloves, minced
1 Tbsp. cumin seeds
1 1/2 tsp. ground ginger
1 1/2 tsp. ground turmeric
1 tsp. ground cinnamon
1 1/2 tsp. salt
3 cups low-sodium chicken broth
2 1/2 lb. boneless skinless chicken thighs, trimmed
1/2 cup dried apricots, chopped
1/2 cup pitted green olives, chopped coarse
1 Tbsp. lemon juice
2 Tbsp. chopped fresh parsley or cilantro
Directions:
1. Combine chickpeas, carrots, onion, tomato paste, garlic, cumin seeds, ginger, turmeric, cinnamon, and salt in a slow cooker. Stir in broth, then nestle chicken thighs on top.
2. Cover and cook on low for 8 hours. Coarsely shred chicken and stir in apricots, olives, and lemon juice; serve garnished with parsley.
Serve over couscous or as-is.