All over the Med areas used Chickpeas.
Buy tinned ones Organic or use Jars.
Great this recipe some mild spices and not a lot to do.
Slow cooker helps here.
Chicken thighs 2per person.
Onions any diced up sliced or use fresh frozen, ready chopped.
Spinach frozen cubes used three.
Tin Chickpeas drained.
Spices Paprika, Cumin, one teaspoon each.
Turmeric half teaspoon.
Herbs used Oregano and Fennel Seeds half teaspoons each.
Season Black Pepper.
Use Tomato Puree and Tomato Ketchup or sugar a pinch.
Chicken season leave skin on, season .
To Slow Cooker.
Add to a bowl, Passata, spices, herbs puree and stock mix.
Chickpeas add to bowl mix. Drain these .
Then add Onions mix stir to layer up Slow Cooker.
With a ladle cover meat and switch on, four hours plus low.
Spinach frozen can add last hour defrost boiling kettle.
Add to a bowl then drain to Slow Cooker.
NOTE if you add frozen veggies temperature drops so takes more time to cook.
Quick blanche drain and add.
Thank you every one.