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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Hearty stew that goes well with a thick slice of crusty bread Ingredients:
1 (15 ounce) can fat-free chicken broth |
1 (6 ounce) can tomato paste |
1 (6 ounce) can water |
1 teaspoon cumin |
1/4 teaspoon cinnamon |
1/8 teaspoon cayenne |
1/8 teaspoon allspice |
1/4 cup raisins |
1/4 cup apricot, diced |
1 medium onion, chopped |
2 garlic cloves |
1 1/2 lbs butternut squash, peeled, seeded and chopped into quarter inch dice |
1 (16 ounce) can chickpeas, rinsed and drained |
1 boneless skinless chicken breast, cubed |
1/4 cup frozen peas (for color) (optional) |
Directions:
1. In large saucepan over medium-high heat combine broth, water, tomato paste and seasonings
2. Add remaining ingredients and bring to a boil.
3. Reduce heat to medium-low, cover and simmer 25-30 minutes until chicken and squash are cooked through.
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