Dash DRG001 Instruction Manual & Recipe Manual page 9

RECIPES
Chickpea Stew
INGREDIENTS
4 boneless chicken thighs
•
(breasts can also be used)
2 tbsp oil, divided
•
1 medium onion, chopped
•
1 green or red bell pepper, chopped
•
1 garlic clove, chopped
•
dash of red pepper flakes
•
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1 tsp cumin
•
1 can (15 ½ oz.) diced tomatoes,
•
undrained
1 can chickpeas (15 ½ oz.), undrained
•
1/2 cup dried cranberries
•
dollop of plain yogurt (optional)
•
Directions
In your Skillet, sauté the onions and bell
peppers in 1 tablespoon of oil until they
become translucent, taking on some
color but not browning.
Add the garlic, pepper flakes, and
cumin. Stir for about 1 minute before
removing from the Ceramic Coated Pan
and setting aside.
Without cleaning the Skillet, add the oil
and chicken. Let the chicken cook on
Medium heat until it starts to brown
(about 5 minutes). Flip and brown the
other side. Place chicken on the plate
with the vegetables.
Deglaze the Ceramic Coated Pan by
pouring in some of the juice from the
canned tomatoes.
Once the solids in the pan are dissolved,
add the chicken, vegetables, the rest of
the
tomatoes, chickpeas, and cranberries.
Cover with the Glass Lid and simmer on
Low for about 30 minutes or until the
chicken is cooked through.
RECIPES
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