Directions:
- Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
- Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
- Add chickpeas, squash and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4328.33 Kcal (18122 kJ) | ||
| Calories from fat | 1781.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 197.92g | 304% | |
|---|---|---|---|
| Cholesterol | 371.95mg | 124% | |
| Sodium | 7673.06mg | 320% | |
| Potassium | 7335.61mg | 156% | |
| Total Carbs | 447.62g | 149% | |
| Sugars | 47.24g | 189% | |
| Dietary Fiber | 36.63g | 147% | |
| Protein | 220.28g | 441% | |
| Vitamin C | 183.6mg | 306% | |
| Vitamin A | 3.2mg | 108% | |
| Iron | 20.8mg | 116% | |
| Calcium | 1093mg | 109% | |
| Amount Per 100 g | |||
| Calories | 87.84 Kcal (368 kJ) | ||
| Calories from fat | 36.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.02g | 304% | |
|---|---|---|---|
| Cholesterol | 7.55mg | 124% | |
| Sodium | 155.72mg | 320% | |
| Potassium | 148.87mg | 156% | |
| Total Carbs | 9.08g | 149% | |
| Sugars | 0.96g | 189% | |
| Dietary Fiber | 0.74g | 147% | |
| Protein | 4.47g | 441% | |
| Vitamin C | 3.7mg | 306% | |
| Vitamin A | 0.1mg | 108% | |
| Iron | 0.4mg | 116% | |
| Calcium | 22.2mg | 109% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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