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Ingredients
- 1.7 oz Iberia Canned Chickpeas
- 7 oz Sweet Potatoes
- 7 oz Chicken Meat Chest
- 3.5 oz Iberia Canned Kidney Beans
- 30 gr Cilantro chopped
- 6 tbsp Iberia Premium Extra-virgin Olive Oil
- 2 tsp curry powder
- 2 Iberia Sweet Red Pimientos
- 1 Medium Size Zucchini
- 1 onion
- 1 tbsp Iberia Hot Sauce
- 2 tbsp Iberia Tomato Paste
Ingredients
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Instructions
- Add 3 tbsp of olive oil in a low and wide pot, then thinly slice the onion and fry on low heat for a minute.
- Peel and cut the sweet potatoes in medium dice, then toss it in the pot with the onion and add a whole garlic clove.
- We will now cook the potatoes with a cup of water to ensure they’ll cook evenly.
- Let them cook until they become tender.
- In the meantime cut the chicken in strips, and let it sit in 3 tbsp of olive oil and minced cilantro marinade.
- When the sweet potatoes are almost ready, add the chicken and the curry powder, then season with salt and pepper.
- Pour in 2 tbsp of Iberia tomato paste to give color and enhance the flavors.
- Cut the Zucchini into slices, toss them in the pot and cook for 5 minutes.
- Eventually add all of the Iberia Canned Kidney Beans, the Iberia Canned Chickpeas and the sweet red pimientos.
- Now lets spice things up adding 2 tsp of the Iberia Hot Sauce.
- Serve on some lettuce or other fresh greens.