Turkish Chicken with Chickpeas

Ingredients

• •2 lbs chicken thighs, cut into chunks
• •2 cans (15 oz each) chickpeas, drained and rinsed
• •1 can (14 oz) diced tomatoes
• •1 large onion, diced
• •4 cloves garlic, minced
• •2 tablespoons tomato paste
• •2 teaspoons cumin
• •1 teaspoon paprika
• •1 cup chicken broth (gluten-free)
• •3 tablespoons olive oil
• •1 teaspoon salt
• •½ teaspoon black pepper

Directions

1. 1Heat olive oil in a large pot over medium-high heat and brown the chicken pieces on all sides, about 8 minutes. Remove and set aside.
2. 2In the same pot, sauté the diced onion until softened, about 4 minutes. Add garlic and cook for 1 minute until fragrant.
3. 3Stir in tomato paste, cumin, and paprika, cooking for 2 minutes to bloom the spices.
4. 4Add the diced tomatoes, chickpeas, and chicken broth. Return the chicken to the pot.
5. 5Season with salt and pepper, then bring to a simmer. Cover and cook for 20-25 minutes until chicken is cooked through.
6. 6Uncover and simmer for an additional 5 minutes if you prefer a thicker sauce. Taste and adjust seasonings as needed.

💡 Slow cooker: brown the meat first, then cook LOW 5–6 hours, or HIGH 2–3 hours, adding any greens, dairy or fresh herbs in the last 15 minutes.

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