Ingredients:
3 boneless skinless chicken breasts, diced into bite-size pieces ( can also use leftover chicken)
2 teaspoons oil
1 onions, diced
2 garlic cloves, diced
1 teaspoon dried ginger
1 teaspoon cinnamon
1 teaspoon curry powder
1 teaspoon cumin
2 (28 ounce) cans tomatoes, diced ( I like to lightly mashed mine before adding to stew)
1 cup chicken broth
2 teaspoons sugar
3/4 cup cauliflower florets
3/4 cup green beans, cut into pieces
2 potatoes, diced
1 (19 ounce) cans chickpeas, drained
salt and pepper, to taste
Directions:
Heat oil in a large pot, saute onions for 2 minutes.
Add garlic and stir in cinnamon, ginger, curry powder and cumin. cook and stir for 2 minutes.
Add chicken pieces and cook until all sides are lightly brown.
Add can tomatoes, chicken broth, sugar, cauliflower, potatoes, green beans, chickpeas and salt and pepper to taste.
Bring to a boil and then simmer covered on medium-low heat for at least 30 minutes or until vegetables are tender.
Servings: 6
Time preparation: 30 min.
Time total: 60 min.