Total Time: 1 hour
- 2 tablespoons olive oil
- 12 ounces chicken thighs, boneless
- 2 teaspoons unrefined sea salt
- 1 teaspoon freshly ground black pepper
- 1½ cups yellow onion, chopped
- 2 garlic cloves, peeled and minced
- 2 cups sweet potatoes, cut into 1/2 inch cubes
- 1 cup yukon gold potato, cut into 1/2 inch cubes
- 1 cup carrots
- 12 ounces chickpeas, (1 can), drained
- 1 tablespoon curry powder
- 1 tablespoon , ground
- 1 cinnamon stick
- 1 teaspoon crushed red pepper flakes
- 12 ounces chopped tomatoes, (1 can)
- 1 pint chicken stock
- Add 1 tablespoon of the olive oil to a skillet on medium heat. Liberally season the chicken thighs with salt and pepper. Brown the thighs in the pan. Flip and continue to brown. After 6 minutes on the second side, cover and continue to cook for 5 more minutes, until done. Remove from the pan and chop the meat. Set aside.
- Add 1 tablespoon of the olive oil to the skillet on medium heat. Add the onion, garlic, potatoes, and carrots, and sauté until onions begin to brown, about 8 minutes.
- Transfer the potato mix and the chicken to a stockpot, add the remaining ingredients and bring to a simmer. Let the simmer roll for 20 minutes.
Because of their fantastic protein-fiber balance, chickpeas are a great choice for increasing satiety, boosting digestion, and helping to keep blood sugar stable. Chickpeas are one of those hallowed complex carbohydrates that allow slow and sustained absorption. These little legumes pack a wallop of manganese and folate, along with significant doses of copper and phosphorus