The cold and rain has me wanting to make hearty and body warming food for my family. I love my crock pot because it enables me to make delicious and nutritious meals all in one pot so that means less time in the kitchen and more time to spend with the ones i love.
1½ lbs chicken thighs
1 whole yellow onion
4 cloves garlic, peeled and smashed
6 mini sweet peppers, chopped
2 TBSP freshly grated ginger root
24 oz fresh tomato sauce
¾ TBSP ground fenugreek
2 tsp ground garam masala
2 tsp ground turmeric
sea salt and pepper to taste
5 Yukon potatoes, cubed
1 bunch of red kale
1 bunch of carrots, chopped
about 2 cups of fresh cooked garbanzo beans (or 1 can)
Turn crock pot onto low setting. Wash chicken thighs and set aside. Chop onions, garlic and sweet peppers and add to crock pot along with grated ginger. Pour tomato sauce into crock pot and add seasonings. Stir to combine and cover with lid. Let cook about 30 minutes.
Next, add potatoes being sure to coat well with juices from pot. Cover and let cook for about 30 minutes or until potatoes are tender.
Add chopped kale and carrots. Stir gently to combine and push kale done into crock pot so that it is covered in juices. Cover and let cook about 15 minutes.
Last, add garbanzo beans. Add about 1/2 cup extra water or broth if needed. Cover and cook about another 10 minutes. Turn off crock pot and let stand until ready to serve and eat.