slow cooker chicken and garbanzo bean tagine

I was looking for an easy slow cooker recipe for a hot weeknight and I found this recipe for chicken and chickpea tagine.

I ignored all of the instructions about browning in the skillet first. I simply threw everything into the crock pot, using all the spices specified in the recipe: freshly ground black pepper, minced onion,  fresh garlic, cumin, coriander, paprika, turmeric, ginger, and crushed red pepper. The recipe called for chicken broth, but I thought there would be enough liquid with the canned garbanzo beans, and that turned out to be the case. I used boneless leg meat rather than bone-in chicken thighs. I cooked the mixture for seven hours, half of that time on high.

The result was quite delicious, with a distinctly Middle Eastern taste.