Chicken and Chickpea Stew, #MakeANewMealMonday

So this is our first #MakeANewMealMonday recipe and dinner idea.  The idea behind this hashtag is twofold:  we want to try some new stuff and have gotten into a rut with food and we hope to help you out with some new meal options too!

So what can you look forward to?  Most of the recipes we will post will be healthy, made from scratch meals.  Sorry no shortcuts here, we eat real food.  A majority of the recipes will likely be dinner type meals that you can scale up or down depending on how many you have to feed. Some meals will be kid/family friendly, some will be a little bit more sophisticated for the adventurous types.  I can't promise that all of them will be crazy delicious because they are going to be brand new creations for us too, and sometimes you don't get it quite right the first time.  

We will post these recipes on our Facebook Page, The Cook & The Coach on Mondays so feel free to follow us over there.  If you want to make sure you get all of these recipes delivered to your inbox just plug your email address into the section below and we will email you once a week with our recipe from that week along with any other blog posts we put out. 

This first meal was a bit of a throw together meal but it turned out pretty tasty.  This dish had a bit of a Moroccan feel to it.  We had a rotisserie chicken in the fridge so it made this pretty easy to throw it together.  Depending on who you are cooking for, you can either keep the spice level on the low side or really kick it up.  

Ingredients

• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves of garlic, diced
• 2 celery stalks, diced
• 3 cups shredded chicken, white and dark meat
• 1 15 oz can of chickpeas, drained and rinsed
• 1 15 oz can of diced tomatoes
• ½ cup dry quinoa
• 2 cups chicken broth
• 2 tbsp tomato paste
• 2 tsp smoked paprika
• 1 tsp coriander
• 1 tsp turmeric
• ½ tsp cinnamon
• Pinch of red chili flakes
• Salt and pepper to taste
• Cilantro, rough chopped for garnish
  
  

Directions

1. In a large pot or dutch oven, add your olive oil, onions, garlic, celery and red chili flakes and cook until all the vegetables are tender, roughly 10 minutes.
2. Add the remaining ingredients and bring to a gentle boil.
3. Cover your pot, reduce the heat to low and simmer for 20 minutes or until the quinoa is cooked. 
4. Garnish with some cilantro and ENJOY!!!

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