Why I don't call it Chicken with chickpeas in sauce? Because the chicken is replaceable with chunks of potatoes ( sweet or russet ) or firm tofu for a vegetarian dish, the star in this recipe is really the chickpeas. Talk about a lean bean! Adding about 1/2 cup of filling high-fiber chickpeas to your daily diet can cut your consumption of fatty foods !
Ingredients 1 pound boneless, skinless chicken breasts (for vegetarian substitute with big chunks of potatoes or tofu ) salt and pepper ( to taste and preference 1 tablespoon olive oil 1 1/2 cups chopped onion 3 large cloves garlic, smashed 1 small organic can tomato sauce 1 can (14.5 ounces) organic roasted tomatoes, drained (diced) (you can use fresh tomatoes instead, will have a less of a smoky flavor thou) 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1 can (15 ounces) organic chickpeas, rinsed and drained 1 cup low-sodium chicken broth (vegetable broth for vegetarian) 10 green manzanilla olives 1 small can roast red peppers (diced) (you can use fresh red pepper, will have a less smoky flavors thou) fresh spinach shredded (optional) White rice or quinoa, or even couscous Preparation Cook rice or couscous as directed on package. Season chicken with salt and pepper to taste(if you use tofu or potatoes instead, still seasoned it as if it was the chicken or it will be bland). In a nonstick skillet, heat oil over medium heat. Cook chicken, turning once, 2 minutes per side. Transfer chicken to a plate. Cook onion in the same skillet, stirring occasionally, 5 minutes. Add garlic and olives and saute for 3 more minutes then add the tomato sauce; cook, stirring, 1 minute more. Add tomatoes, cumin, and paprika; cook, stirring, 2 minutes more. Return chicken to skillet; add chickpeas, broth, peppers, taste,season again with salt and pepper to taste. Simmer, covered until chicken is cooked through and the broth is thick, about 30 minutes more or less. Serve stew with rice or couscous. Garnish with spinach.
