Guess what day it is?!
Um, no. It’s not Wednesday. Yet. That’s tomorrow. Patience, grasshopper.
It’s Tasty Tuesday!!
After you check out my tasty new recipe and subsequently go to the grocery store to buy the ingredients so you can have it for dinner tomorrow, don’t forget to head on over to Lena’s page to check out all the other Tasty Tuesday yumminess!
Oh wait, check out her page first. She’s got tomorrow’s breakfast covered. 🙂
I had picked up some organic boneless, skinless chicken thighs from Harris Teeter but I didn’t really have a plan for them.
I wouldn’t recommend doing that on a regular basis. If you’re me, you might forget that you bought them, never be inspired, never come up with a plan and then they’ll go bad and you’ve just wasted money.
Wasting money is bad.
BUT, turns out I was inspired!
Yes, Chana ma-Chicken. I told you I need work on recipe naming. #dontjudgeme
When I got home from work, the house smelled so delicious with all the lovely curry and Indian spicy smells.
You know, it just occurred to me how much that must torture my dogs when I cook in the crockpot. A dog’s sense of smell is what, a bazillian times greater than ours? Can you just imagine the anguish they must feel smelling delicious dinner ALL DAY LONG and then, they don’t even get any?!
It’s quite possible that I’m the worst doggy mama ever.
Crockpot Masala Chicken & Chickpeas
2-3 pounds boneless, skinless chicken thighs
1 can chickpeas, rinsed and drained
1 can (14.5 ounces) fire roasted diced tomatoes
1 tablespoon allspice
1 teaspoon garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon ground pepper
Cooked rice, for serving
1. Place chicken thighs and chickpeas in crockpot.
2. In a small bowl, mix diced tomatoes and spices. Pour over chicken and chickpeas. Cover crockpot and cook on low, 8 hours.
3. NOM. NOM. NOM.
Talk to me: What’s your favorite chickpea recipe? How many times a week do you use your crockpot?