This beautiful stew comes together in about 30 minutes with diced chicken, soft carrots, and chickpeas.
Prep Time10 minutesminutes
Cook Time20 minutesminutes
Total Time30 minutesminutes
Yield 6servings
4.64 from 11 votes
Ingredients
2Tbspolive oil
1mediumyellow onion
1/2lbcarrotspeeled and sliced
5clovesgarlicminced
2tspground cumin
1/2tspcrushed red pepper flakes
4cupschicken broth
1(15 oz) canchickpeasdrained and rinsed
1(14.5 oz) candiced tomatoes
2boneless, skinless chicken breastdiced
1cupfresh cilantrominced
Instructions
In a large stockpot, heat olive oil over medium heat. Add the onion and carrots; cook, stirring occasionally until soft, about 4-5 minutes. Stir in the garlic, cumin, and crushed red pepper flakes.
Add the chicken broth, chickpeas, and tomatoes and bring to boil.
Reduce heat to medium-low; add the chicken and simmer until the chicken is cooked through, about 5-10 minutes. Season with salt and pepper, to taste.
Remove from heat, stir in fresh cilantro leaves and serve.