Slow Cooker Harissa Chicken and Chickpea Stew

by - https://thebatchlady.com/r/4774/

This is such a winner, the whole family will love it.

Prep Time
Cook Time
Total Time
Difficulty
Beginner
Cuisine
Various
Servings
4

Nutrition (per serving)

Calories
755kcal
Fat
40.9g
Sat. Fat
10.5g
Carbs
49.6g
Sugars
17.2g
Fibre
12.6g
Protein
49.7g
Salt
507mg
Ingredients
Serves

Ingredients

  • chicken thighs
    8 fillets
  • chickpeas, drained
    1 tin (400 g)
  • chopped tomatoes
    2 tins
  • tomato puree
    2 tablespoon
  • harissa paste
    1 tablespoon
  • paprika
    1 tsp
  • cumin
    1 tsp
  • frozen diced onions
    1 cup (115 g)
  • frozen diced garlic
    1 tsp
  • sugar
    1 tsp

To cook

  • cornflour
    2 tsp (120 ml)
  • cold water
    2 tsp

Method

  1. As this is a dump bag recipe, simply add all the dump bag ingredients into your reusable freezer bag and pack flat in the freezer.

    Do not add the ‘to cook’ ingredients at this stage.

  2. Ready to Cook

    The day before you want to cook the stew, remove the dump bag from the freezer before you go to bed and let it defrost in the fridge.

    Slow cooker- Once defrosted simply empty everything into the slow cooker leave to cook for around 5 hours on low or 3 hours on high (This dish Is best done on a low heat). 15 minutes before the end, mix your cornflour and water in a little bowl and pour into the slow cooker, this will thicken the sauce if it is looking a little watery.

    Instant pot- add all ingredients into the instant pot and place on high pressure for 7 minutes. Allow it to sit for a natural release for around 10 minutes. Remove the lid. Press the saute setting and add your cornflour and water to a little bowl, pour this into the sauce and it will thicken if you feel it needs a little thickening.

  1. To Serve

    This stew is delicious served over cous cous or bulgar wheat with a dollop of yoghurt on the top. ‘Zhuzh’ this up with some fresh chilli and coriander.

     

Comments

1 comment

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