1 tsp olive oil
1 medium red onion, chopped
1 piece fresh root ginger, finely chopped
2 chicken breasts, cut into 1/2 inch cubes
3 oz. dried, ready-to-eat apricots
6 oz. water
14 oz. can chickpeas, drained and rinsed
- Heat oil in a wok or fry pan.
- Stir-fry onion, ginger, garlic and chicken for about 4 minutes.
- Add apricots, water and chickpeas. Simmer for 15 minutes.
- Serve with boiled brown/wild rice or quinoa (1/2 cup per dish) and sauteed green vegetables such as sugar snap peas, broccoli and spinach.