Chicken stew with quinoa and chickpeas

Ingredients for 4 servings:

• 650 g chicken breast
• 2 tbsp rapeseed oil
• 300 g sweet potatoes
• 2 carrots
• 200g quinoa
• 1 chili pepper(s)
• 1 onion(s)
• 2 garlic cloves
• 20 g ginger
• 3 tsp curry powder
• 750 ml vegetable stock
• 150 ml coconut milk
• 1 jar chickpeas
• some coriander leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Dice the chicken breast and fry in 1 tablespoon of rapeseed oil. Peel and dice the sweet potatoes and carrots. Wash the quinoa. Deseed and dice the chili. Dice the onion, garlic, and ginger and sauté with the chili in 1 tablespoon of oil. Add the quinoa, sweet potatoes, and carrots and fry briefly. Stir in the curry powder. Add the stock and coconut milk and simmer, covered, for 15 minutes. Add the chickpeas and diced chicken, and season with salt and pepper. Serve the chicken and quinoa stew with chopped cilantro.