Ingredients

• 1 tbsp olive oil
• 1 pound skinless , boneless chicken breast meat - cubed
• 1 teaspoon salt
• 1 onion , chopped
• 2 carrots , sliced
• 2 stalks celery , sliced
• 2 cloves garlic , chopped
• 1 tablespoon minced fresh ginger root
• 0.75 teaspoons ground cumin
• 0.5 teaspoons paprika
• 0.5 teaspoons dried oregano
• 0.25 teaspoons ground cayenne pepper
• 0.25 teaspoons ground turmeric
• 1.5 cups chicken broth
• 1 cup crushed tomatoes
• 1 cup canned chickpeas , drained
• 1 zucchini , sliced
• 1 tablespoon lemon juice

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add chicken and season with salt. Cook, stirring occasionally, until chicken is partially cooked, 3 to 4 minutes. Transfer to a plate.
2. 2 Add onion, carrots, celery, and garlic to the saucepan; sauté until tender, 4 to 5 minutes. Stir in ginger, cumin, paprika, oregano, cayenne pepper, and turmeric; sauté until fragrant, about 1 minute. Add broth and tomatoes, then return chicken to the pan. Reduce the heat to low and simmer for 10 minutes.
3. 3 Stir in chickpeas and zucchini. Return to a simmer, then cover the pan and cook until zucchini is tender, about 15 minutes. Stir in lemon juice and serve.

Nutrition per serving