A wonderful stew for the cold weather months. This recipe also comes with vegetarian options!

• 1 lb. skinless, boneless chicken, cubed
• 1 tbsp. olive oil
• 1/2 onion, chopped
• 2 cloves garlic, chopped
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 sweet potato, peeled and cubed
• 1/2 tsp. paprika
• 1/2 tsp. ground cumin
• 1 stick of cinnamon or 1 tsp. cinnamon
• 1/4 tsp. turmeric
• 1 cup chicken broth
• 1 cup diced tomatoes
• 1 cup canned chickpeas, drained

In a large sauce pan brown chicken in olive oil over medium heat until browned.

In a slow cooker, add all ingredients and cook on high for about 3 to 4 hours OR on low for up to 8 hours.

Serve over cooked brown rice or quinoa. Garnish with a chopped cilantro.

Vegetarian Version: Omit chicken. Place all remaining ingredients in slow cooker along with 1/2 cup green lentils along with vegetable broth.