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Citrusy Chicken and Chickpea Stew

4 servings
Dinner

Nutritional Facts Per Serving

571
Calories
32.9 g
Protein
90 g
Carbs
15 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 571
  • Fat 10.3 g
    • Saturated   1.6 g
    • + Trans 
  • Cholesterol 47 mg
  • Sodium   1002 mg
  • Carbohydrate 90 g
    • Fibre   15 g
    • Sugars  
  • Protein 32.9 g
    • Vitamin A
    • Vitamin C
    • Calcium 15 %
    • Iron 56 %

Method

Place all ingredients, except snap peas and quinoa, in a pot and bring to a gently simmer. Partially cover and simmer 20 minutes, or until the carrots are tender. Mix in the snap peas and heat thorough 2 to 3 minutes. Adjust the seasoning and serve the stew with the quinoa.

Note: To blanch the peas, plunge in boiling water 1 minute, drain well, cool in ice-cold water and drain well again. To make 3 cups of cooked quinoa, place 1 1/2 cups of quinoa in a medium pot with 2 1/4 cups cold water. Bring to a boil over medium-high heat. Cover, lower the heat to medium-low and cook, undisturbed, 15 minutes, or until the quinoa is tender.

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