Chicken and Chickpea Stew
1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1 tbsp extra virgin olive oil
1 large onion, small dice
1 (14 oz) can diced tomatoes
1 (15 oz) canned chickpeas, rinsed & drained
4 tbsp iSpice World FlavorsTM Middle Eastern Seasoning
1 cup low-sodium chicken stock
1/4 cup fresh lemon juice
1 medium carrot, diced
Step 1: Heat olive oil in a large skillet over high heat. Brown chicken on all sides. Remove from pan and reserve.
Step 2: Add onions and carrots to pan, sweat until onions are translucent.
Step 3: Add tomatoes, chickpeas, iSpice World FlavorsTM Middle Eastern Seasoning, chicken stock and lemon juice to pan. Bring to a slow simmer.
Step 4: Add chicken back to pan, cover and simmer on low heat for 30 minutes.