Middle Eastern Chicken & Chickpea Stew

Ingredients

• Garlic

  Raw

  4 cloves, minced or 12g

• Salt

  Table

  ¾ tsp or 5g

• Lemon juice

  Raw

  ¼ cup or 61g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Paprika

  Spices

  1 tsp or 2g

• Pepper

  Spices, white

  ½ tsp, ground or 1g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  400g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 large or 150g

• Tomatoes

  Crushed, canned

  397g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  425g

• Parsley

  Raw

  ¼ cup or 15g

Directions

1. Mash garlic and 1/2 teaspoon salt on a cutting board with the back of a fork until a paste forms. Transfer to a medium bowl and whisk in lemon juice, cumin, paprika and pepper. Add chicken and stir to coat.
2. Heat oil in a large cast-iron skillet over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Using a slotted spoon, transfer the chicken to the pan (reserve the marinade) and cook, stirring occasionally, until opaque on the outside, about 4 minutes. Add tomatoes with their juice, chickpeas, the reserved marinade and the remaining 1/4 teaspoon salt. Reduce heat to medium and cook, stirring occasionally, until the chicken is cooked through, 5 to 7 minutes more. Serve sprinkled with parsley.
3. (source: https://www.eatingwell.com/recipe/252878/middle-eastern-chicken-chickpea-stew/)