Recipe by Nicole Thomas, Cooking Instructor for People's Grocery and the Edible Schoolyard. Learn this how to make this recipe and more at our FREE Cooking Classes.

Ingredients

2 T. olive oil

1 Onion- Peeled and Diced

1 T. Fresh Ginger- Peeled and Minced

2 T. Cumin Seeds

1 T. Black peppercorns

5 Cardamom Pods

1 T. Coriander Seeds

1 T. Ground Cinnamon

1/4 T. Crushed Red Pepper

2 T. Salt

1Lb. Boneless, Skinless Chicken Cut Into Bite Sized Pieces

1 Bunch of greens or Small Head Of Cabbage Washed and Chopped

4 Carrots-Sliced

4 Zucchinis-Sliced

1 1/2 C. Cooked Chick Peas

2 C. Tomatoes

1/4 C. Chopped Parsley

1 C. + Chicken Stock

Toast spices in a hot, dry pan for 1-2 minutes. Grind spices into a powder. In a large pot heat olive oil and add onions, ginger and spices. Saute for 3-5 minutes until onion is limp. Add carrots, greens, tomatoes and zucchini and simmer for a few more minutes. Add chicken and chicken stock, and cover with a lid. simmer for another 5-10 minutes. Add chickpeas, and simmer for a few more minutes. Taste for seasoning. Add more spices as needed. Serve over whole wheat couscous. Sprinkle with parsley and enjoy!