This is one of the first meals, amongst the many other delicious meals my aunt cooked for me when I moved to California and I loved it! It is a Meditarranean dish and she served it with couscous. Besides being extremely tasty, it is very wholesome and nutritious as it consists of protein filled chickpeas and chicken and a whole lot of vitamins through the vegetables. The other day I was craving the dish but since I did not have couscous I decided to give it an Indian twist so that I could serve it with regular rice and roti. It worked! The experiment was successful. I now have a new recipe - Mona
Core Spices and Flavorings-
1 tsp chopped ginger/ ginger paste
1/2 tsp chopped garlic/garlic paste
1/2 tsp cumin powder
1 tsp salt (or to taste)
1/2 tsp red chilli powder (or to taste)
4" cinnamon stick
2 pcs chicken breast chopped into small cubes (or theighs)
10 oz canned chick peas (also known as garbanzo beans)
1/2 cup chopped onion
2 cups cauliflower florets
8-10 okras cut lengthwise
1/3 cup chopped carrots
1 cup tomato sauce
1/2 cup chopped tomato
1 cup vegetable or chicken stock
Heat oil and saute the chicken in a medium size pan until it is slightly golden.
Add the onions and garlic and continue to saute until the onions are tender.
Now add the salt, beans, tomato sauce, tomatoes, cinnamon stick, chilli powder, ginger and cumin powder and mix well.
Throw in the vegetables and the stock, boil on high flame and then reduce heat and let it simmer for another 20 minutes or until all the vegetables are cooked.
Throw out the cinnamon stick and serve hot with rice, roti or couscous or even by itself.
Tips: Other vegetables like celery, green beans etc can also be added fresh or frozen.