3 pounds (8-10pieces) bone-in chicken thighs, skin removed
1/3 cup chicken stock, low-sodium preferred
2 tablespoons tomato paste
1 onion, coarsely chopped
1 zucchini, sliced
2 carrots, sliced
1 bell pepper, stemmed, seeded, and sliced
1 pint cherry or grape tomatoes
1/2 cup dried, chopped dates or whole raisins
1/2 cup green olives
1 (15-ounce) can garbanzo beans/ chickpeas (or cooked chickpeas), drained and rinsed
2 teaspoons ground tumeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon salt and freshly ground black pepper
1/2 teaspoon ginger powder (or 1 inch ginger root, peeled and finely minced)
Add chicken stock, tomato paste, veggies, and spices to the slow cooker and stir.
Add the chickpeas, dried fruit, and chicken.
Cook on high for 3 to 4 hours or on low for 6 to 8 hours, until the chicken is tender, and the vegetables are cooked through.
Serve over rice or couscous.