Garbanzo beans, cubes of seared chicken breast, carrots, and potatoes simmer until tender in a blend of spices and tomato. Serve by itself in a bowl or over rice. Also great over plain quinoa if you're really watching the calories/carbs.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
279 Calories
Recipe Instructions
Step 1
Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until halfway tender, about 8 minutes. Drain and reserve potato-cooking water.
Step 2
Place carrots into a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until halfway tender, about 4 minutes. Drain.
Step 3
Heat olive oil in a large Dutch oven over medium-high heat. Saute chicken and onion in hot oil until onion is translucent and chicken is no long pink in the center, 5 to 10 minutes.
Step 4
Reduced heat to medium. Stir garlic, curry powder, cinnamon, cloves, and cayenne pepper into chicken mixture; cook and stir until fragrant, about 2 minutes.
Step 5
Stir potatoes, carrots, garbanzo beans, diced tomatoes with juice, tomato paste, and lemon juice into chicken mixture. Pour reserved potato water into chicken mixture until desired consistency is reached, about 2 cups. Cook, stirring occasionally, until heated through and potatoes and carrots are tender, 10 to 15 minutes more. Season with salt and black pepper.
Ingredients
½ teaspoon ground cloves
1 teaspoon ground cinnamon
3 tablespoons lemon juice
3 tablespoons olive oil
salt and ground black pepper to taste
1 large onion, diced
1 (6 ounce) can tomato paste
3 carrots, sliced
½ teaspoon cayenne pepper, or to taste
6 cloves garlic, minced, or more to taste
2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
3 skinless, boneless chicken breast halves, cut into bite-size pieces
1 (14.5 ounce) can fire-roasted diced tomatoes, with juice
