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 Procedure 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! | 