Veggie & Chickpea Stew

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 503.9
  • Total Fat: 11.0 g
  • Cholesterol: 137.5 mg
  • Sodium: 875.5 mg
  • Total Carbs: 36.6 g
  • Dietary Fiber: 7.0 g
  • Protein: 62.3 g

View full nutritional breakdown of Veggie & Chickpea Stew calories by ingredient
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A very satisfying dish. The cinnamon is an interesting spice to add, but it tastes great! A very satisfying dish. The cinnamon is an interesting spice to add, but it tastes great!
Number of Servings: 4


    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.

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