Creamy Slow Cooker Spanish Tomato Chickpea Stew: Grandma's Secret
A rich, aromatic stew that combines the bold flavors of Spanish cuisine with tender chickpeas and a creamy tomato base, slow-cooked to perfection for a comforting, family-style meal. This recipe is a cherished family secret, delivering deep, complex flavors with minimal effort.
Ingredients
Ingredients
- 1 lb boneless, skinless chicken thighs cut into 1-inch chunks
- 2 cans chickpeas 15 oz each, drained and rinsed
- 1 can crushed tomatoes 28 oz
- 1 cup chicken broth low-sodium
- 1 large yellow onion diced
- 4 cloves garlic minced
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 cup heavy cream for finishing
- 1 tsp salt or to taste
- 0.5 tsp black pepper or to taste
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave. Make-Ahead: This stew tastes even better the next day as the flavors meld. You can prepare it the day before and reheat. Substitutions: For a dairy-free version, use full-fat coconut milk instead of heavy cream. You can also use turkey thighs instead of chicken. Serving Suggestions: Serve with a side of sautéed greens or a simple green salad. For a heartier meal, add diced potatoes to the slow cooker at the beginning.