Chicken and Chickpea Stew

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 15 ounces garbanzo beans rinsed drained canned
• 14.5 ounces tomatoes diced drained canned
• 0.5 teaspoon cinnamon 
• 3 tablespoons cilantro leaves fresh chopped (or mint)
• 2 large cloves garlic chopped
• 0.5 teaspoon ground cumin 
• 1 cup chicken broth low-sodium
• 1 tablespoon olive oil 
• 1.5 cups onion chopped
• 0.8 teaspoon salt divided
• 1 pound chicken breast boneless skinless
• 1 tablespoon tomato paste 
• 0.8 cup couscous whole-wheat
• 6 ounces zucchini green yellow cut into 1-inch pieces

Equipment

• frying pan

Directions

1. Cook couscous as directed on package.Season chicken with 1/4 teaspoon salt and 1/4 teaspoonpepper. In a nonstick skillet, heat oil overmedium heat. Cook chicken, turning once,2 minutes per side.
2. Transfer chicken toa plate. Cook onion in same skillet, stirringoccasionally, 5 minutes.
3. Add garlic and tomato paste; cook, stirring, 1 minute more.
4. Add tomatoes, cumin and cinnamon;cook, stirring, 2 minutes more. Return chickento skillet; add chickpeas, broth, zucchini,remaining 1/2 teaspoon salt and remaining 1/4 teaspoonpepper. Simmer, covered, until chickenis cooked through, about 10 minutes.
5. Servestew with couscous.
6. Garnish with cilantro.
7. calories, 7 grams fat, 1 gram saturated fat,66 grams carbohydrate, 13 grams fiber, 41 grams protein
8. Self