Servings: 4 to 6

Stew: subheading: Stew:
1 medium onion, finely chopped 1 medium onion, finely chopped
3 garlic cloves, minced 3 garlic cloves, minced
2 large carrots, chopped (about 1 cup) 2 large carrots, chopped (about 1 cup)
3 15- oz cans chickpeas, rinsed and drained 3 15- oz cans chickpeas, rinsed and drained
1 14.5- oz can petite diced tomatoes 1 14.5- oz can petite diced tomatoes
2 tablespoons lemon juice, divided 2 tablespoons lemon juice, divided
1 quart 32 oz chicken or vegetable stock 1 quart 32 oz chicken or vegetable stock
1-3 tsp salt 1 to 3 tsp salt
1 tsp cumin 1 tsp cumin
1/2 tsp cinnamon ½ tsp cinnamon
1.5 pounds boneless, skinless chicken breasts or thighs, trimmed 1.5 pounds boneless, skinless chicken breasts or thighs, trimmed
1/2 cup chopped dried apricots ½ cup chopped dried apricots
4 cups baby spinach 4 cups baby spinach
Optional Toppings: subheading: Optional Toppings:
Green onion, chopped Green onion, chopped
Cilantro, chopped Cilantro, chopped
Hot sauce Hot sauce

Combine the onion, garlic, carrots, chickpeas, tomatoes, 1 tablespoon lemon juice, chicken stock, salt, cumin, cinnamon, and chicken in a 6-quart slow cooker.
Cover and cook on high for 4 to 6 hours or low for 6 to 8 hours, or until the chicken is tender.
Remove the chicken from the slow cooker and shred with two forks. Add the shredded chicken, along with 1 tablespoon lemon juice, the spinach, and the chopped apricots back to the slow cooker, stirring to combine.
Taste and add additional salt and lemon juice to taste. Let sit 5 minutes to allow the spinach to wilt and the apricots to soften.
Serve hot, with rice, crusty bread, or on its own. Top with green onion, cilantro, and hot sauce, if desired

I adjusted this to have less chicken and more chick peas. If you want a meatier version, increase chicken to 3 pounds and use 1 less can of chick peas.  I adjusted this to have less chicken and more chick peas. If you want a meatier version, increase chicken to 3 pounds and use 1 less can of chick peas.