Low Calorie Chickpea Stew

I've just been downright lazy lately. I have things to post, but what I apparently lack at the moment is the motivation. I'm not going to promise to post more often or anything, but I just wanted all 3 of my readers out there to know that I'm alive and posting occasionally...

This was an adaptation of a recipe from a WW cookbook. I really liked it and it filled me up nicely. It has chicken in it, but I think it would be good without the chicken too.



Chickpea Stew

In a large dutch oven or sauce pan, melt and brown (but do not burn):
2 teaspoons butter

Add, saute for several minutes:
1 frozen chicken breast half (mine was huge, so I used only one, feel free to use as much as you want), thawed and cut into chunks
1 med onion, chopped
1 annehiem chili, chopped
1 carrot, peeled and chopped big
1 turnip, peeled and chopped
1 cup diced eggplant
2 tablespoons chopped parsley
2 tablespoons chopped cilantro
1/2 teaspoon cinnamon
1/2 teaspoon tumeric

Add, simmer until vegetables are soft, and liquid has cooked down (about 20 minutes):
1 1/4 cups chicken broth (I opened a can and used the other 1/2 cup in the Harissa sauce)
1 can diced tomatoes

Add, simmer 2 minutes more:
1 zucchini, chopped big
1 cup cooked chickpeas
2 tablespoons raisins

Serve with:



Red Pepper (Harissa) Sauce

1/2 cup reduced-sodium chicken broth
2 jarred roasted red peppers, chopped
1 tablespoon olive oil
2 teaspoons fresh lemon juice
1/4-1/2 teaspoon ground cumin
1 tablespoon chopped parsley
1 tablespoon chopped cilantro

Blend in a food processor until smooth