Moroccan Chicken and Chickpea Stew
Ingredients
1. In a large stockpot, heat oil over medium-high. Add chicken, cumin & cinnamon. Sauté 5-7 minutes, stirring throughout. Add onions & sauté another 4-5 minutes, or until onions are tender. Add tomatoes, broth, stir-fry mix & raisins. Turn heat to low & simmer 7-8 minutes.
2. Add chickpeas to pot. Cook 3-4 minutes, or until chickpeas are warm.
3. Divide evenly in bowls & serve.
Try using herbs and spices instead of salt to flavor foods. When buying canned products search for reduced sodium or no-salt-added!
Click on each plate group to see how this recipe meets the MyPlate standard
| 6 servings per recipe | |
| Serving size | (406g) |
|
Amount per serving Calories |
320 |
% Daily Value* |
|
| Total Fat 8g | 10% |
| Saturated Fat 1g | 5% |
| Trans Fat 0g | |
| Cholesterol 55mg | 18% |
|
Sodium 250mg
|
11% |
| Total Carbohydrate 37g | 13% |
| Dietary Fiber 8g | 29% |
| Total Sugars 15g | |
| Includes 0g Added Sugars | 0% |
| Protein 25g | |
| Vitamin D 0mcg | 0% |
| Calcium 93mg | 8% |
| Iron 2mg | 10% |
| Potassium 780mg | 15% |
| * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
