Saucy Chicken with Garbanzo Beans

Ingredients

• 1  poundskinless, boneless chicken breasts, cut into 1-inch pieces
• 2  teaspoonsolive oil
• 2  mediumonions, chopped
• 2  carrots, thinly sliced
• 2  clovesgarlic, minced
• 1  15- to 16-ounce cangarbanzo beans (chickpeas), rinsed and drained
• 1  15-ounce canno-salt-added tomato puree
• 2  tablespoonsmolasses
• 1/4  teaspoonsalt
• 1/2  ounceunsweetened chocolate, chopped
• 1  teaspoonpurchased garam masala or 1 teaspoon Homemade Garam Masala
• 2  cupshot cooked whole wheat couscous

Directions

In a large skillet, cook chicken in hot oil for 4 to 5 minutes or until no longer pink. Remove chicken from skillet; set aside.

Add onions, carrots, and garlic to skillet. Cook and stir over medium heat until vegetables are crisp-tender. Add garbanzo beans, tomato puree, molasses, and salt to skillet. Return chicken to skillet. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.

Remove skillet from heat. Stir in chocolate and garam masala until combined. Serve over couscous.

Homemade Garam Masala: In a medium skillet, combine 1 tablespoon cardamom seeds, 1 tablespoon cumin seeds, 1 tablespoon whole black peppercorns, 12 whole cloves, and a 3-inch-long piece stick cinnamon; cook over medium-low heat for 3 to 4 minutes or until aromatic, stirring constantly. Remove from heat. Cool.
Place cinnamon in a resealable plastic bag; seal bag. Using a rolling pin or mallet, crush cinnamon. In a spice grinder or blender, combine all of the spices. Cover and grind or blend to a fine powder. Store spice blend in an airtight storage container in a cool, dry place for up to 6 months. Makes about 1/4 cup.