This is a pretty straight forward recipe. Very quick and easy to make, and you can vary the amount of spice to your liking. B loves chickpeas, although I think he enjoys saying “Garbanzo Beans” more, to be honest, and this is a great way to add the very nutritious legumes to your diet. It can be served over couscous or rice.
4-6 chicken breasts, cut into 1-2 inch pieces
1 onion, chopped
3-4 cloves of garlic, chopped
2 carrots, peeled and chopped (optional)
1 can chickpeas, rinsed and drained
2 large tomatoes, diced or 1 16 oz. can diced tomatoes
Salt and pepper, to taste
1 tsp. turmeric
1 tsp. cumin
1 tsp. paprika
½ cup reduced sodium chicken broth
¼ cup fresh cilantro, finely chopped
Hot sauce, to taste (optional)
- Heat olive oil over medium/medium-high heat and add onions, cooking 2-3 minutes. Add garlic and carrots (if using) and cook for an additional minute.
- Add turmeric – stir well so that all the vegetables are coated.
- Add chicken, season with salt and pepper, and allow chicken to brown – about 4 minutes.
- Add cumin and paprika, stir and cook for one minute.
- Add tomatoes, chickpeas and chicken broth. Stir well, making sure to get any browned pieces off the bottom of the pan.
- Cover and simmer 20 minutes. Check periodically; if too much liquid cooks away and the sauce gets dry, add more chicken broth.
- Stir in cilantro and serve over rice or couscous with a dash of hot sauce.