TIP: If you’d like a heartier tasting (though a little pricier) dish, use lamb shoulder instead of chicken. The cooking time will be the same.
TIP: Use a combination of global-inspired spices to transform ordinary ingredients into extraordinary dishes. Look for the Badia spices on the ethnic foods aisle to save extra cents.
NOTE: The stew can be stored in a covered container in the refrigerator up to 4 days or frozen for up to 3 months.
Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook for 8 minutes or until well-browned, turning occasionally. Transfer to a 4- or 5-quart slow cooker.
Add celery and onion to skillet and cook for 5 minutes or until vegetables are soft, stirring occasionally. Add garlic, ginger, turmeric, coriander, paprika and cinnamon and cook for 30 seconds or until fragrant, stirring constantly. Add 1 cup broth and bring to a boil, stirring to scrape up browned bits from bottom of skillet. Transfer vegetable mixture to slow cooker.
Add remaining broth, carrots and tomatoes to slow cooker and stir to combine. Cover and cook on LOW for 8 hours or until chicken and vegetables are very tender.
Add garbanzo beans, then cover and cook 10 minutes until heated through.
Stir in lemon juice. Ladle evenly into 6 bowls and top with parsley, cilantro and scallions.
Per serving (1 1/3 cups): 287 calories, 22 g protein, 9 g total fat (2 g sat., 0 g trans), 30 g carbohydrate, 7 g fiber, 10 g sugar, 50 mg cholesterol, 898 mg sodium, 8 points