
Steps
- Heat the olive oil in a medium pot over medium heat.
- Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the diced chicken breast, cumin, paprika, salt, and pepper, cooking until the chicken is browned on all sides.
- Mix in the chopped tomato and chickpeas, stirring to combine.
- Pour in the chicken broth and bring to a simmer.
- Reduce the heat and let it cook for about 15 minutes, allowing the flavors to meld and the chicken to cook through.
- Garnish with fresh parsley before serving.
Ingredients
- 150g chicken breast, diced
- 100g canned chickpeas, drained and rinsed
- 1 medium tomato, chopped
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 tbsp olive oil
- 150ml chicken broth
- Fresh parsley for garnish
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