Chicken & Chickpea Stew

Ingredients:

• 2 boneless, skinless chicken breasts; cubed

• 1 can of chickpeas; drained

• 1 can of crushed tomatoes

• 1 yellow onion; finely diced

• 2 medium carrots; diced

• 1 tsp of black pepper

• 1/2 tsp of turmeric

• 1/2 tsp of coriander seeds

• 1/2 tsp of garlic powder

• 1/2 tsp of red pepper flakes

• 1/2 tsp of kosher salt

• 2 tbsp of olive oil

• 1/4 cup of white wine

• 1/4 cup of water

In a Dutch oven or a heavy bottomed pot on mead heat, add your olive oil. Add in your diced onion and carrots and let cook until glossy.

Once your onions and carrots are slightly cooked, add in your salt, pepper, turmeric, red pepper flakes, coriander and garlic powder. Mix well and let cook off for about 2 minutes or until the spices become fragrant.

Add in your chicken and mix well. Put the pot lid on and let cook for a few minutes. Add in your drained chickpeas, crushed tomatoes, wine and water. Mix it all together. The ingredients should be just covered in the liquid.

Put the lid on the pot and cook for about an hour on low heat, stirring occasionally.

Serve over couscous or rice and top with fresh parsley.