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Chicken and Chickpea Stew

Name: Chicken and Chickpea Stew
Cuisine: moroccan
Ingredients: 3/4 cup whole-wheat couscous; 1 pound 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 ounces) diced tomatoes, drained; 1/2 teaspoon ground cumin; 1/2 teaspoon cinnamon; 1 can (15 ounces) chickpeas, rinsed and drained; 1 cup low-sodium chicken broth; 1 yellow or green zucchini (6 ounces), cut into 1-inch pieces; 3 tablespoons chopped fresh cilantro (or mint)

A small grocery run gets this on the table.

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directions

1.
Cook couscous as directed on package. Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. 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 same skillet, stirring occasionally, 5 minutes. Add garlic and tomato paste; cook, stirring, 1 minute more. Add tomatoes, cumin and cinnamon; cook, stirring, 2 minutes more. Return chicken to skillet; add chickpeas, broth, zucchini, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Simmer, covered, until chicken is cooked through, about 10 minutes. Serve stew with couscous. Garnish with cilantro.

Recipes sourced from Epicurious.com.

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