Directions:
- 1. Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
- 2. 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.
- 3. Add chickpeas 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 | 1101.29 Kcal (4611 kJ) | ||
| Calories from fat | 193.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.47g | 33% | |
|---|---|---|---|
| Cholesterol | 267.57mg | 89% | |
| Sodium | 8639.6mg | 360% | |
| Potassium | 4157.92mg | 88% | |
| Total Carbs | 117.82g | 39% | |
| Sugars | 30.99g | 124% | |
| Dietary Fiber | 19.47g | 78% | |
| Protein | 118.63g | 237% | |
| Vitamin C | 83.3mg | 139% | |
| Vitamin A | 2.5mg | 82% | |
| Iron | 6.7mg | 37% | |
| Calcium | 453.2mg | 45% | |
| Amount Per 100 g | |||
| Calories | 58.76 Kcal (246 kJ) | ||
| Calories from fat | 10.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.15g | 33% | |
|---|---|---|---|
| Cholesterol | 14.28mg | 89% | |
| Sodium | 461.01mg | 360% | |
| Potassium | 221.86mg | 88% | |
| Total Carbs | 6.29g | 39% | |
| Sugars | 1.65g | 124% | |
| Dietary Fiber | 1.04g | 78% | |
| Protein | 6.33g | 237% | |
| Vitamin C | 4.4mg | 139% | |
| Vitamin A | 0.1mg | 82% | |
| Iron | 0.4mg | 37% | |
| Calcium | 24.2mg | 45% | |
* 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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