Chicken and Chickpea Stew
Ah yes, I am still eating as much protein as possible at all times&amp;#8230; Biggest Loser is over and in case you were wondering, I lost 10 pounds and 15 inches. &nbsp;So, I think this high protein, high fiber thing is working. &nbsp;Of course, along with gluten free. &nbsp;When this recipe came in Bob Appetit magazine last month, I thought I could make it gluten free. &nbsp;It was simple to adapt.&nbsp;
Chop up half of a white onion and two cloves of garlic. &nbsp;Saute in a few tablespoon of oil in the bottom of a medium size soup pot. After about a minute, add 1 tablespoon cumin, 1 tablespoon tomato paste and 1/2 teaspoon red pepper flakes. Stir together and allow to cook for one minute. &nbsp;Add three cups chicken broth. &nbsp;(I took a short cut here and used cooked chicken that I had from roasting previously.) Chop up about two and a half cups cooked chicken into cubes, mine was a mixture of white and dark meat. &nbsp; &nbsp;Add the chicken to the pot, along with two bay leaves. &nbsp;Bring to a boil, then allow to simmer for about 15 minutes. &nbsp;Drain and rinse one can of chickpeas (garbanzo beans, same thing!). &nbsp;Add to pot. &nbsp;Chop up 1/4 cup roasted red peppers and add to pot, as well as the juice of one lemon. Allow to simmer for 5 minutes. &nbsp;Add salt and pepper to taste. &nbsp;
I usually don&amp;#8217;t love roasted red peppers, but the blend of these flavors was excellent! &nbsp;The lemon really came through in the broth, but was not overpowering. My husband gave this his seal of approval as well.&nbsp;