Curry chickpeas & Chicken

1 lb. chicken breast, sliced into small strips
2 chile peppers, chopped (I used jalapenos)
1 medium onion, diced
1 can of chickpeas, drained and rinsed
1 can pinto or kidney beans, drained and rinsed
2 tblsp. tomato paste
2 cloves of garlic, minced.
1 package of frozen broccoli florets
pinch of cumin
pinch of cayenne
pinch of tumeric
pinch of garam masala
salt & pepper to taste

In a large skillet, heat olive or peanut oil over medium heat, then add the onion, chiles, cumin, cayenne, tumeric, garam masala, and garlic.

Combine and saute until the onion is translucent and the chiles / spices are fragrant, then add the tomato paste and cook until heated through and some oil begins to separate.

Add chicken strips and mix well, then brown until cooked. (Add water or chicken stock if the mix begins to stick)

Add the chickpeas, broccoli, and beans and ~1/2 c. water or chicken stock, cover, and cook for 6-8 minutes. Salt and pepper to taste, mix well, and serve!

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user BZARCHER.