4 servings (a heaping 1 cup) Ingredients: 2 oz onion, diced 2 oz bell peppers, diced 1 tsp minced garlic 1/2 tsp ground cumin 1/2 tsp ground coriander 1/4 tsp ground cinnamon 2 pinches red pepper flakes 8 oz canned diced tomatoes, drained 8 oz fat free chicken broth 8 oz canned chickpeas, drained and rinsed 2 tbsp tomato paste 4 oz carrots, sliced 4 oz kabocha squash, cubed 4 oz cooked chicken breast, chopped 2 oz spinach, chopped Directions: Heat up a lightly sprayed large saucepan on medium high heat. Add the onions and bell pepper, cook for 5 minutes, stirring, until softened. Add the garlic and cook for an additional minute. Stir in the spices. Add the diced tomatoes, broth, chickpeas and tomato paste. Stir to mix. Add the carrots, squash and cooked chopped chicken. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes or until the carrots and squash are fork tender. Add the chopped spinach and cook, stirring, until wilted, a minute or two. Serve hot.
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