• 4 chicken thighs, bones and skin removed
  • ½ cup dried chickpeas (garbanzo beans)
  • 2 russet potatoes, peeled and cut
  • into small cubes
  • I large onion, chopped
  • 2 cups baby carrots, chopped
  • 2 stalks celery, thinly sliced
  • I small Italian eggplant, peeled and cut into small cubes
  • cup frozen yellow corn
  • red bell pepper, seeded and chopped
  • 1/2 cup raw, unsalted, shelled pistachio nuts
  • ½ cup raw, unsalted cashew nuts
  • ½ cup fresh Italian parsley, chopped ½ teaspoon curry powder
  • ½ teaspoon freshly ground black pepper
  • pinch of ground marjoram pinch of ground nutmeg pinch of ground allspice
  • ½ teaspoon dried thyme
  • ‘Ii teaspoon oregano
  • I bay leaf
  • ¼ cup Coco Lopez cream of coconut ¼ cup lime juice
  • cup tomato sauce
  • cup water
  • 10 cups chicken stock


Place all the ingredients into the bowl of a slow cooker. Stir with a wooden spoon. Cook on a high setting, uncovered, for 7-8 hours, stirring occasionally if possible. it will reduce somewhat and thicken. Remove bay leaf and discard it. Using an immersion blender right in the slow cooker.

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Recipe by Susie Fishbein