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.: 8.20.2009 

Zabet's (sort of) Cheap Eats #7

Chicken and Chickpea Stew

Note to self: My tendency to only cook late at night has made me realize that it's near impossible to get a decent photo of food, and using the camera in the iPhone only compounds the issue.

I had wanted to add peanuts to this, but didn't have any on hand and was already naked so I wasn't about to go out and get some. I could have added peanut butter, but I'm not a barbarian.

12 oz. organic dried chickpeas (aka garbanzo beans, channa)
4 cups (1 box) organic, low sodium veggie or chicken broth
2 tsp salt (or to taste; 2 tsp made it a little saltier than I'd like personally)
1 lb. boneless chicken breast
1 fresh jalapeño, minced (add more or less as you like)
1 Tbsp garam masala
1 tsp ground cinnamon
Extra water as needed

Pick through chickpeas for rocks and various yucky things. Soak overnight in cold water. Drain and rinse chickpeas before cooking. Discard soaking water.

In a small stockpot, add chickpeas, broth, and salt. Bring to a boil, cover tightly, and simmer for two or three hours, or until chickpeas are near desired tenderness.

Add chicken, jalapeños, garam masala, and cinnamon. Mix well. Add water until just covered. Cover loosely and let just barely simmer until chicken shreds as you stir it, about another two hours.

Makes four servings.
Costs about $10 for the meal. (I got the chicken on sale.)


thus proclaimeth the Zabet  9:09 AM   0 comment(s)


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