Chicken and Chickpea Paprikash

This riff on chicken paprikash is from vikalinka.com. Chicken breast is simmered in a flavorful tomato, paprika-scented sauce. Chickpeas round out the dish, and it is brightened with a swirl of sour cream at the end.

Makes 4 servings

1 tablespoon olive oil 2 skinless boneless chicken breasts, cut into strips Salt and pepper 1⁄2 a large onion, sliced into 1 red pepper, sliced into half rings strips 3 cloves of garlic, minced 1⁄2 head of cauliflower, cut into florets 3 tablespoons flour (use coconut flour to keep it gluten-free) 2 tablespoons smoked or sweet paprika 1 1⁄2 cups chicken stock 1 can (14 ounces) diced tomatoes 1 can (15.5 ounces) chickpeas, drained and rinsed For garnish: 1⁄2 cup sour cream and chopped flat-leaf parsley

Warm olive oil in a large skillet over medium-high heat. Add chicken, sprinkle with salt and pepper, and sear chicken strips until brown (but not necessarily cooked through). Remove from pan and set aside.

Reduce heat to medium and add onions. Cook until onions begin to soften. Add pepper strips, and cook until vegetables are completely soft. Stir in garlic and cauliflower. Add flour and paprika and stir to coat vegetables. Whisk in chicken stock until there aren’t any paprika or flour lumps. Stir in tomatoes, chickpeas and add chicken back in. Bring to a boil, reduce to a simmer, cover and cook 20 minutes; chicken should be cooked through and cauliflower soft.

Taste and add more salt if needed. Serve, garnished with sour cream and minced parsley.