Chicken breast & garbanzo beans
Serves 4 or more (I make large batches of food and am a poor judge of exactly how many people my food will serve).
chicken breast (a package of 10 oz., roughly)
can of 15 oz. of garbanzo beans (chickpeas)
ready-to-eat bite size carrots
fresh olives of different kinds (pitted)
nonpareil (sp.?) capers
Heat a bit of olive oil and diced garlic in a pan or skillet (with olive oil, don't turn the heat on the highest). Once the garlic starts to sizzle and smell, add in the chicken breast cut into small pieces. Cook until the meat is no longer pink. Add the garbanzo beans, drained. Add in 1/2 cup to a cup of carrots. Add chicken broth if you want the dish to be a bit more soupy. Add some salt for flavor. Add chopped olives and capers when the dish is just about ready. Leave the dish covered for a minute or two, after adding the olives and capers, before turning the stove off and serving.
Serve the dish over couscous or rice.