1 lb boneless chicken, chopped
1 lg onion, sliced thin
1 lg pepper, sliced thin
1 can chickpeas, drained
minced garlic or garlic powder
salt & pepper
herbs au provence
Saute chicken in olive oil until browned. Remove from pan.
Add a bit more oil and saute onions and peppers about 8 minutes until soft.
Return chicken to pan and sprinkle with garlic, herbs, salt & pepper.
Add undrained tomatoes and drained chickpeas.
Cook about 1 hour--longer tastes better.
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