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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This recipe is from Extending the Table and is meant to be eaten with couscous. If you prefer, substitute goat or lamb for the chicken. Ingredients:
3 cups chicken broth |
1 chicken bouillon cube |
2 cups cooked chicken, chopped |
1 medium onion, chopped |
2 cups fresh green beans, cut |
2 carrots, sliced |
1 teaspoon ground cumin |
1 teaspoon basil |
1 garlic clove, minced (optional) |
2 bay leaves (optional) |
1/2 teaspoon dried parsley (optional) |
salt |
pepper |
2 medium tomatoes, chopped |
2 small zucchini, sliced (or 1 medium) |
1 (16 ounce) can garbanzo beans, drained (also known as chick-peas) |
1/4 teaspoon ground red pepper (to taste) |
Directions:
1. In a large saucepan combine broth, bouillon, chopped chicken, onion, green beans, carrots, cumin, basil, garlic, bay leaves, parsley, salt and pepper.
2. Bring to a boil; reduce heat, cover and cook about 8 minutes.
3. Add tomatoes and zucchini and cook briefly.
4. Add garbanzo beans and red pepper.
5. Cover and cook until heated through.
6. Serve over steaming bowls of couscous.
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