Saturday, January 14, 2012
Yummy soup for a cold winter day
This weekend, while visiting with the sister and mother, we bonded over cooking a lovely meal of Chicken and Chickpea Stew. This recipe has quite the aromatic spice to it. Having cinnamon in a savory meal is different for me, but I was definitely a fan. The original recipe was from Self Magazine.
Chicken and Chickpea Stew
- 1 lb boneless, skinless chicken breasts
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 tablespoon olive oil
- 1 1/2 cups chopped onion
- 2 large cloves garlic, chopped
- 1 tablespoon tomato paste
- 1 can (14.5 oz) diced tomatoes, drained
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup low-sodium chicken broth
- 1 yellow or green zucchini (6 oz), cut into 1-inch pieces
- 3 tablespoons chopped fresh cilantro
1. Cook chicken in a nonstick skillet over medium heat. Season with ¼ tsp salt and ¼ tsp pepper. Cook for 2 minutes then flip and cook another two minutes
2. Transfer chicken to a plate.
3. Cook onion in same skillet, stirring occasionally, 5 minutes.
4. Add garlic and tomato paste and cook for 1 minute more.
5. Add tomatoes, cumin and cinnamon and cook for 2 minutes more.
6. Add chicken back into the skillet
7. Also add chickpeas, broth, zucchini, remaining 1/2 tsp salt and remaining 1/4 tsp pepper.
8. Cover and let simmer until chicken is cooked through, about 10 minutes.
9. Garnish with cilantro.
We cooked large egg noodles and served the stew on top of that!