CHICKEN + CHICKPEA STEW

The weather has been GORGEOUS in Southern Oregon the past week. I’m talkin blue skies, sunshine you can actually FEEL and all the windows open that our house has. This Florida girl has been happy. But last night the clouds rolled in, the temperature is only hitting the 40s today and it might even rain… that forecast calls for some clean eating, soul warming chicken stew!

INGREDIENTS

1/2 chopped onion
1 stalk chopped celery
1 chopped carrot
5 chopped crimini mushrooms
1t dried thyme
2 Yukon gold, 1/2in dice
1 minced garlic clove
Dash of cayenne (optional)
1 bay leaf
3/4c cooked chickpeas
1 cooked/rotisserie chicken breast, shredded or chopped (I just boiled mine in the broth below and chopped it up when it was done)
5 cups water/broth

INSTRUCTIONS

Sauté onion, celery, carrot, mushrooms and thyme until soft(salt and pepper). Add potatoes, garlic and cayenne (if using) stir/cook about a minute then add the bay leaf, chickpeas, chicken and broth(big pinch of salt). Allow to simmer for 30min+ until potatoes are soft and broth has reduced by half.
OR
Dump everything in your crockpot with 3/4t salt and 1/2t pepper and cook on low for 6-8hrs or high for 3-4hrs.

ENJOY!

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