Ingredients
- 2 teaspoons olive oil
- 500g chicken breast fillets, cut into 2cm pieces
- 2 celery sticks, coarsely chopped
- 1 leek, thinly sliced
- 1 large carrot, coarsely chopped
- 2 garlic cloves, crushed
- 2 teaspoons ground cumin
- 400g sweet potato, peeled, cut into 2cm pieces
- 310ml (1 1/4 cups) water
- 250ml (1 cup) salt-reduced chicken stock
- 50g (1/4 cup) dried whole apricots
- 400g can no-added salt chickpeas, rinsed, drained
- 2 teaspoons honey
- Chopped fresh continental parsley, to serve
- Steamed green round beans, to serve
Method
1. Heat the oil in a large saucepan over high heat. Cook the chicken, in 3 batches, for 2 minutes or until golden. Transfer to a plate.
2. Reduce heat to medium. Stir in the celery, leek and carrot for 6-7 minutes or until soft. Stir in the garlic and cumin for 1 minute or until aromatic.
3. Stir in the sweet potato, water, stock and dried apricots. Bring to the boil. Reduce heat to low. Cover and simmer for 15 minutes or until the sweet potato is tender. Stir in the chicken and chickpeas. Simmer for 5 minutes or until the chicken is cooked through and chickpeas are warmed through. Stir in the honey. Sprinkle with parsley and serve with steamed beans.
