Recipe: Curried Chicken and Chickpea Slow Cook Stew

INGREDIENTS

1 1/2 lb

boneless, skinless chicken thighs, cut into 2-inch pieces

1 tbsp

olive oil

1 tbsp

curry powder

1/2 tsp

salt

onions, thinly sliced

4 cloves

garlic, finely chopped

1 28 ounce can

diced tomatoes with juice

2 15 ounce cans

chickpeas, rinsed and drained