CHICKEN AND CHICKPEA STEW
1 Tbsp (5 mL) canola oil
2 celery stalks, chopped
2 carrots, diced
1 onion, chopped
2 garlic cloves, minced
4 cups (1 L) low sodium chicken broth
3 cups (750 mL) marinara sauce
1 can/19 ounces (540 mL) chickpeas, rinsed and drained
1 can/19 ounces (540 mL) white kidney beans, drained and rinsed
1 ½ cups (375 mL) dry short tube pasta (such as ditalini)
½ tsp (2 mL) fresh ground pepper
8 skinless, boneless chicken thighs cut into ½-inch cubes
½ cup (125 mL) grated fresh parmesan cheese
In large sauce pan, heat canola oil over medium heat. Add celery, carrot and onion and sauté until tender. Add garlic and cook about 1 minute, stirring constantly.
Add broth, marinara sauce, chickpeas, kidney beans, pasta, pepper and bring to a boil.
Reduce heat to medium-low and simmer until pasta is tender, about 10-12 minutes. Add chicken to pan and cook 3-5 minutes, until chicken is cooked through.
Sprinkle with parmesan cheese and serve.