Veggie & Chickpea Stew

4 chicken breasts, boneless, skinless, cut into small cubes
2 tbsp flour, white
1/2 tsp salt
1/4 tsp pepper
2 tbsp olive oil
1 cup chopped onions
1 tsp cinnamon
dash pepper
2 14 1/2 oz cans of diced tomatoes
2 drained 15 oz cans of chickpeas (garbanzo beans)
1/2 cup chicken broth
1 cubed zucchini (approx 2 cups)

Place the cut up chicken into a plastic bag with flour, salt & pepper. Shake to coat evenly, discard excess flour.
Heat oil in a large saucepan over medium-high heat. Add chicken; saute 5 minutes or until lightly browned. Set aside.
Add onions, cinnamon & a dash of pepper to the saucepan. Cook 3 minutes.
Add 2 - 141/2 oz cans tomatoes, 2 drained cans of chickpeas and 1/2 cup chicken broth. Bring to a simmer, cover & cook 5 minutes.
Add zucchini; cook 5 minutes , or until zucchini is cooked
Stir in chicken, reheat 1 minute & serve in bowls.

Number of Servings: 4

Recipe submitted by SparkPeople user DANYMAN.