Ingredients

2 pounds chicken, boneless, skinless
2 tablespoons olive oil
2 teaspoons ground cumin
2 small zucchini, sliced
1 teaspoons ground allspice
1 can (14.5 oz) drained chickpeas
1 teaspoon ground nutmeg
1 can (14.5 oz) diced tomatoes

Directions

1. Trim fat from chicken. Mix spices. Rub mixture into chicken.
2. Add oil to skillet.  Brown chicken, turning pieces as needed.
3. Add zucchini, stirring occasionally for 10 minutes.
4. Add chickpeas and tomatoes. Cover, bring to a boil, then lower heat to simmer for 20 minutes.