Oriental chicken stew with chickpeas and sweet potatoes

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 400 ml water
• 2 tsp chicken broth powder
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 can chickpeas
• 200 g sweet potatoes
• 5 runner beans
• 1 stalk celery
• 1 small zucchini
• 3 m.-sized carrot(s)
• 2 small garlic cloves
• 1 can tomatoes, chopped, approx. 400 g
• n. B. Harissa
• salt and pepper
• Paprika powder
• curry powder
• 1 tsp sugar
• 2 tbsp crème fraîche
• a few stalks of parsley, flat
• 3 tbsp sesame oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

low-carb

Wash the chicken breast, pat dry, and cut into small pieces. Wash and trim the bell peppers, then cut into approximately 2 x 2 cm pieces. Peel and finely chop the garlic cloves. Wash, trim, and peel the remaining vegetables, then cut into roughly equal-sized pieces. In the meantime, heat the water and use the powder to make chicken broth. Sauté the bell peppers with the garlic in 1 tablespoon of sesame oil, then deglaze with the chicken broth and chopped tomatoes. Simmer on low heat for about 15 minutes. In a second pot, heat 2 tablespoons of sesame oil and sauté the chicken breast, remove, and set aside. Sauté the carrots, beans, and sweet potatoes in the pot for a few minutes, then add the celery, zucchini, and chickpeas, and cook over medium heat until al dente. Finally, puree the bell peppers and tomatoes with an immersion blender and season with the spices to taste. Add the chicken to the vegetables and top with the sauce. Simmer for another 5-10 minutes. Season to taste, then add the crème fraîche and finely chopped parsley and stir to combine. Serve the dish in deep plates and garnish with fresh baguette, if desired.