Hot, fragrant and filling, this exotic dish is thrown together in minutes in one pot.
10-ounce can chunk chicken
2 tablespoons olive oil
Medium onion, diced
1 teaspoon minced garlic
1 teaspoon cinnamon
1 teaspoon curry powder
1 can diced tomatoes 28 to 30 ounces
15-ounce can garbanzo beans (also called chickpeas or cici)
½ cup raisins
Put chicken in a saucepan and sizzle it in hot oil, gradually stirring in onion, garlic, cinnamon and curry powder. When everything is well coated, add tomatoes and bring to a low boil. Cover, reduce heat and cook until onion is tender. Stir in garbanzos and raisins, cover, and simmer to heat through. Serve in shallow soup plates and sprinkle with crisp croutons. Serves 4.
Camp cuisine tip: the finer you cut up vegetables, the quicker they cook.
See more of Janet Groene's RV-ready recipes at http://www.CampAndRVCook.blogspot.com