Price per serving: $2.68
1 tablespoon olive oil
1 cup chopped onion
1 tablespoon minced ginger
1 teaspoon ground cumin
1/4 teaspoon cinnamon
1 14-ounce can diced tomatoes
1/2 cup low-sodium chicken broth
1 cup frozen peas, thawed
1/4 cup chopped pitted kalamata olives
1/3 cup raisins
10 ounces cooked chicken breast, diced (2 cups)
1 15-ounce can chickpeas, drained and rinsed
Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, ginger, cumin, and cinnamon; cook, stirring frequently, for 4 to 5 minutes. Add the tomatoes, chicken broth, peas, olives, and raisins; simmer 7 to 8 minutes. Add the cooked chicken and chickpeas; cook 3 to 4 minutes, or until chicken is heated through.
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