1 medium onion chopped
1 – 2 garlic cloves, minced or chopped
1 – 2 chicken breasts, chopped (or I use leftover chicken picked off a chicken roast)
1 med sweet potato, cubed
2 cups chicken broth
1 can chickpeas
1 15 oz can diced tomatoes (or 1 – 2 fresh tomatoes, diced)
1/2 bag frozen spinach
1 t cumin
1/2 t cayenne pepper
1/2 t coriander
salt and pepper to taste.
Add some oil to pan and cook onions and garlic until softened. If using raw chicken, add cubed chicken now and cook until mostly done (if using leftover cooked chicken, can add toward the end as it just needs to be warmed up). Add sweet potatoes, chicken broth, tomatoes, and spices. Simmer until sweet potatoes are mostly done – 15 minutes or so. Can add additional liquid if needed. Add chickpeas (drained and rinsed) and spinach. Cook until spinach and chickpeas are warm and sauce is desired consistency. Can add 1 t cornstarch to thicken sauce if needed. Serve over desired grain (rice, cous cous, quinoa, noodles…)
For awhile I was calling this recipe chicken marsala, and then my mom told me that it is nothing like chicken marsala. I created this recipe when I had some leftover chicken and a can of chickpeas. I made it with a few friends and they added their own additions — Jaclyn added coconut milk, and Brooke added chicken soup. All three options are excellent!