Algerian Chicken Stew

• 3 cups chicken broth
• 1 chicken bouillon cube
• 2 cups cooked chicken, chopped
• 1 medium onion, chopped
• 2 cups fresh green beans, cut
• 2 carrots, sliced
• 1 teaspoon ground cumin
• 1 teaspoon basil
• 1 garlic clove, minced (optional)
• 2 bay leaves (optional)
• 1/2 teaspoon dried parsley (optional)
• salt
• pepper
• 2 medium tomatoes, chopped
• 2 small zucchini, sliced (or 1 medium)
• 1 (16 ounce) can garbanzo beans, drained (also known as chick-peas)
• 1/4 teaspoon ground red pepper (to taste)

1. In a large saucepan combine broth, bouillon, chopped chicken, onion, green beans, carrots, cumin, basil, garlic, bay leaves, parsley, salt and pepper.
2. Bring to a boil; reduce heat, cover and cook about 8 minutes.
3. Add tomatoes and zucchini and cook briefly.
4. Add garbanzo beans and red pepper.
5. Cover and cook until heated through.
6. Serve over steaming bowls of couscous.

chicken broth, chicken, chicken, onion, fresh green beans, carrots, ground cumin, basil, garlic, bay leaves, parsley, salt, pepper, tomatoes, zucchini, garbanzo beans, ground red pepper

Taken from www.food.com/recipe/algerian-chicken-stew-311250 (may not work)