Fruited Chicken Stew

• 1 (15 ounce) can fat-free chicken broth
• 1 (6 ounce) can tomato paste
• 1 (6 ounce) can water
• 1 teaspoon cumin
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cayenne
• 1/8 teaspoon allspice
• 1/4 cup raisins
• 1/4 cup apricot, diced
• 1 medium onion, chopped
• 2 garlic cloves
• 1 1/2 lbs butternut squash, peeled, seeded and chopped into quarter inch dice
• 1 (16 ounce) can chickpeas, rinsed and drained
• 1 boneless skinless chicken breast, cubed
• 1/4 cup frozen peas (for color) (optional)

1. In large saucepan over medium-high heat combine broth, water, tomato paste and seasonings
2. Add remaining ingredients and bring to a boil.
3. Reduce heat to medium-low, cover and simmer 25-30 minutes until chicken and squash are cooked through.

chicken broth, tomato paste, water, cumin, cinnamon, cayenne, allspice, raisins, apricot, onion, garlic, butternut squash, chickpeas, chicken, frozen peas

Taken from www.food.com/recipe/fruited-chicken-stew-342531 (may not work)