Chicken And Chickpeas - cooking recipe

Ingredients

1 Tbsp. flour
pinch each of: salt and pepper
3/4 to 1 lb. skinned, boneless chicken breasts, cut into 1-inch pieces
1/2 medium green pepper, chopped
1 medium onion, chopped
1 tin tomatoes (stewed or regular)
1 (14 oz.) can chickpeas
1 tsp. chicken stock powder
1 tsp. each: margarine and oil or vegetable oil

Preparation

Mix flour, salt and pepper in plastic bag.
Add chicken and shake until chicken is coated.
Mix margarine and oil in nonstick frying pan until bubbly.
Add chicken and saute over high heat until browned on all sides.
Remove from pan and set aside. Reduce heat to medium; add green pepper and onion to pan and cook, stirring occasionally, until tender (1 to 2 minutes).
Add tomatoes, chickpeas and stock powder.
Stir to combine.
Return chicken to pan.
Reduce heat to low; cover pan and let simmer 25 minutes.
Serve over rice.