Ingredients
Prep
- 15 oz chickpeas
- 1/4 cup fresh chopped cilantro
- 3 boneless chicken breasts
- 15 oz fire roasted diced tomatoes
- 2 C frozen sliced carrots
- 2 C frozen chopped bell pepper
- 2 C frozen chopped onion
- 2 T minced garlic
- 1 t ground cumin
- 1/4 t ground cinnamon
- 1/4 t turmeric optional
- salt and pepper to taste
On Cooking Day
- 4 C chicken broth
- 1/2 C couscous
- 10 C salad greens
Instructions
To Assemble
- Drain and rinse chickpeas and add to large zipper bag.
- Chop cilantro and add to large zipper bag along with next 9 ingredients to chickpeas. Season with salt and pepper. Zip and shake to mix.
To Cook
- Pour soup mixture into slow cooker along with chicken broth. Cook on low for 8 hours.
- Shred chicken with two forks.
- Add in couscous and cook for an additional 10-15 minutes.
- Serve with salad.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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