Directions:
- Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
- Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
- Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 640.98 Kcal (2684 kJ) | ||
| Calories from fat | 270.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.06g | 46% | |
|---|---|---|---|
| Cholesterol | 69.73mg | 23% | |
| Sodium | 2784.16mg | 116% | |
| Potassium | 1083.02mg | 23% | |
| Total Carbs | 60.44g | 20% | |
| Sugars | 7.11g | 28% | |
| Dietary Fiber | 5.97g | 24% | |
| Protein | 34.78g | 70% | |
| Vitamin C | 23.9mg | 40% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 4mg | 22% | |
| Calcium | 148.8mg | 15% | |
| Amount Per 100 g | |||
| Calories | 118.42 Kcal (496 kJ) | ||
| Calories from fat | 49.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.55g | 46% | |
|---|---|---|---|
| Cholesterol | 12.88mg | 23% | |
| Sodium | 514.36mg | 116% | |
| Potassium | 200.08mg | 23% | |
| Total Carbs | 11.17g | 20% | |
| Sugars | 1.31g | 28% | |
| Dietary Fiber | 1.1g | 24% | |
| Protein | 6.43g | 70% | |
| Vitamin C | 4.4mg | 40% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.7mg | 22% | |
| Calcium | 27.5mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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