Chicken & Chickpea Tagine

• I am normally not one to follow "recipes" with measurements (unless I am baking), but this one has some seasonings in it that are not in my normal repertoire.  My family gobbled it up.  I am not certain garbanzo beans are GAPS friendly, but we needed to challenge a food allergy.  So far so good.  Note:  Can also be cooked without a pressure cooker.  You can use canned beans, a crockpot, or slow cook on the stove.  
• 2 Tbs. animal fat (I used duck)
• 1 large onion, diced
• 3 cloves garlic, minced 
• 1 cup dried chickpeas, rinsed and drained
• 1 tsp. ground turmeric
• 1 tsp. ground cinnamon
• 1 tsp. ground cumin
• ¼ tsp. paprika
• 2 tsp. honey
• 5 cups chicken bone broth
  
• 3 bone in chicken thighs
• 3 Tbs. finely chopped parsley
• 3 medium carrots, sliced into thin rounds

DIRECTIONS

Heat fat in large pressure cooker over medium heat. Add onion and garlic, and sauté 2 to 3 minutes, or until onion slices are soft. Stir in spices, honey, and 5 cups broth. Add chicken.  Cover and bring to pressure for 35 minutes, let pressure release naturally. Remove chicken and shred and remove bones.  Add chicken back to tagine.  Add carrots and parsley, simmer for 5 minutes.  Season with salt and pepper.