Chicken and Zucchini Curry

• 1 can chickpeas
• 1 lb. skinless, boneless chicken thighs
• 1 can chickpeas
• 1 lb. zucchini
• 2 tbsp. curry powder
• 1 c. mild salsa
• 1/2 c. water

1. In 12-inch skillet, cook chicken on medium-high 7 minutes or until browned, stirring often.
2. Add chickpeas and zucchini.
3. Cook 3 minutes or until zucchini is just tender, stirring.
4. Add curry powder and cook 1 minute, stirring.
5. Stir in salsa and water.
6. Simmer, stirring, 4 minutes or until chicken loses its pink color.

chickpeas, skinless, chickpeas, zucchini, curry powder, salsa, water

Taken from www.delish.com/recipefinder/chicken-zucchini-curry-recipe-ghk0511 (may not work)