Chicken and Chickpea Stew
Ah yes, I am still eating as much protein as possible at all times… Biggest Loser is over and in case you were wondering, I lost 10 pounds and 15 inches. So, I think this high protein, high fiber thing is working. Of course, along with gluten free. When this recipe came in Bob Appetit magazine last month, I thought I could make it gluten free. It was simple to adapt.
Chop up half of a white onion and two cloves of garlic. Saute in a few tablespoon of oil in the bottom of a medium size soup pot. After about a minute, add 1 tablespoon cumin, 1 tablespoon tomato paste and 1/2 teaspoon red pepper flakes. Stir together and allow to cook for one minute. Add three cups chicken broth. (I took a short cut here and used cooked chicken that I had from roasting previously.) Chop up about two and a half cups cooked chicken into cubes, mine was a mixture of white and dark meat. Add the chicken to the pot, along with two bay leaves. Bring to a boil, then allow to simmer for about 15 minutes. Drain and rinse one can of chickpeas (garbanzo beans, same thing!). Add to pot. Chop up 1/4 cup roasted red peppers and add to pot, as well as the juice of one lemon. Allow to simmer for 5 minutes. Add salt and pepper to taste.
I usually don’t love roasted red peppers, but the blend of these flavors was excellent! The lemon really came through in the broth, but was not overpowering. My husband gave this his seal of approval as well.