date:May 12, 2014
Ingredients
2 teaspoons olive oil
500g chicken breast fillets, cut into 2cm pieces
2 celery sticks, coarsely chopped
1 leek, thinly sliced
1 large carrot, coarsely chopped
2 garlic cloves, crushed
2 teaspoons ground cumin
400g sweet potato, peeled, cut into 2cm pieces
310ml (1 1/4 cups) water
250ml (1 cup) salt-reduced chicken stock
50g (1/4 cup) dried whole apricots
400g can no-added salt chickpeas, rinsed, drained
2 teaspoons honey
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