I want to start by apologizing for the length of time between posts lately. Life has been busy, so we will do our best to keep up with the blog! Every Monday, I try a new recipe. On Mondays I am rejuvenated from the weekend and can also eat the leftovers for lunch throughout the week. I am a huge fan of Indian food. Many Indian foods are vegetarian and have tons of flavor without using cream. This dish can be prepared and served over rice, quinoa, or couscous. You can also eat it alone or scoop up the flavors with a piece of whole wheat naan.
Recipe
1 lb boneless chicken breasts
1 tbsp olive oil
1 large yellow onion, chopped
2 large cloves of garlic, minced
1 tbsp tomato paste
1 can diced tomatoes, drained
1/2 tsp cumin
1/2 tsp cinnamon
1 can chickpeas, rinsed
1 cup low sodium chicken broth
salt, pepper, and fresh cilantro
Bake chicken breasts at 350 degrees for 20 minutes. In a small soup pot, cook onion for five minutes over medium high heat, stirring occasionally. Add garlic and tomato paste, stir and let cook for 1 minute. Onions should start to brown.
Add tomatoes, cumin, cinnamon and stir. let cook for two minutes.
Cut chicken into strips. Add to the pot along with the chickpeas, broth, salt and pepper. Place a lid on the pot and turn heat down to medium low. Let simmer for 10 minutes. Garnish with cilantro and serve.
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