Moroccan spicy chicken and chickpeas stew!!

You will need; (to serve 3-4 generously)
Chicken breast: (seared in a pan with 1 Tbsp Olive oil for 3-4 min on all sides)
8 Oz. Chickpeas cooked
2 cups of baby spinach
1 cup carrots chopped
1 medium sized white potato chopped
1 medium onion chopped
2-3 medium tomatoes chopped
2 Tbsp tomato paste

1 bay leaf
1 whole cinnamon stick
1 tsp turmeric powder
1 tsp Sumac
1 tsp garam masala
1 tsp green cardamom seeds crushed
2 whole cloves
1/2 tsp whole peppercorns

Salt and black pepper to taste
3-4 cups of chicken broth (or veggie broth/water)

Put all the ingredients in a slow cooker and cook on low for 6-8 hrs or on high for 4 hrs. Remove the bay leaf and cinnamon stick before serving. Shred the chicken using two forks.