Chicken Curry with Chickpeas and Sweet Potatoes

2 tsp VE Madras Curry
1 tsp VE Garam Masala
1 tsp dried Cilantro
1/2 tsp VE Herbed Garlic Sea Salt
1/2 tsp VE Black Pepper
1/4 tsp VE Red Pepper Flakes
1 bay leaf
1 1/2 lbs boneless, skinless chicken breast (cut into 1-inch pieces)
1 cup vertically sliced onion
1 cup sliced green pepper
1 clove garlic
2 cups chicken broth (fat-free, low-sodium)
2 cups canned diced tomatoes, undrained
2 cups cubed sweet potatoes
3/4 cup canned chickpeas, rinsed and drained
1/2 cup frozen peas
1 tbsp lemon juice

Serve over rice or quinoa for a more filling dish.
Nutritional infomation does not include rice or quinoa.

1. Combine curry powder, dried cilantro, garam masala, sea salt, black pepper, red pepper, and bay leaf in a small bowl.
2. Heat oil in a large Dutch oven over medium-high heat. Add chicken to pan; sauté 5 minutes or until browned, stirring occasionally. Remove chicken from pan. Reduce heat to medium. Add onion to pan; cook 10 minutes or until tender, stirring frequently. Increase heat to medium-high; return chicken to pan. Cook 1 minute, stirring occasionally.
3. Stir in ginger and garlic; cook 1 minute, stirring constantly. Add curry powder mixture; cook 2 minutes, stirring constantly. Add broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes hour. Stir in potato, chickpeas and frozen peas. Cook, uncovered, 30 minutes. Add peas; cook 5 minutes or until thoroughly heated.
4. Remove from heat; stir in lemon juice. Discard bay leaf.

Serving Size: Makes 4 servings of 1-1/2 cups each

Number of Servings: 4

Recipe submitted by SparkPeople user JENIQUOIS.