Tumeric Infused Chicken And Chick Pea Stew

• 2 -3 tablespoons oil
• 1 medium onion, finely chopped
• 2 lbs boneless chicken breasts, cut into bite size pieces
• 1 teaspoon ground cardamom
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 1/2 teaspoon ground garlic
• 1 cup water
• 1 cup almond milk
• 1 (15 1/2 ounce) can black beans
• 1 (15 1/2 ounce) can chickpeas (cannellini beans)
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 2 tablespoons lemongrass

1. Heat oil in large deep pan ( 12 inch diamter and 4-6 inches). Saute onions until tender (about five minutes).
2. Throughly mix up the spices, cardamon, tumeric, coriander, chili powder, and garlic in a small measuring cup.
3. Add chicken to the pan and cook until pink is gone.
4. Sprinkle dry spice mixture over chicken until throughly coated.
5. Add water and almond milk. Stir until mixture begins to boil.
6. Add diced tomatoes, black beans, chick peas, and lemongrass.
7. Cover, reduce the heat to low and let simmer 30 minutes.

oil, onion, chicken breasts, ground cardamom, ground turmeric, ground coriander, chili powder, ground garlic, water, almond milk, black beans, chickpeas, tomatoes, lemongrass

Taken from www.food.com/recipe/tumeric-infused-chicken-and-chick-pea-stew-526308 (may not work)