Fruited Chicken Stew - cooking recipe

Ingredients

1 (15 ounce) can fat-free chicken broth
1 (6 ounce) can tomato paste
1 (6 ounce) can water
1 teaspoon cumin
1/4 teaspoon cinnamon
1/8 teaspoon cayenne
1/8 teaspoon allspice
1/4 cup raisins
1/4 cup apricot, diced
1 medium onion, chopped
2 garlic cloves
1 1/2 lbs butternut squash, peeled, seeded and chopped into quarter inch dice
1 (16 ounce) can chickpeas, rinsed and drained
1 boneless skinless chicken breast, cubed
1/4 cup frozen peas (for color) (optional)

Preparation

In large saucepan over medium-high heat combine broth, water, tomato paste and seasonings
Add remaining ingredients and bring to a boil.
Reduce heat to medium-low, cover and simmer 25-30 minutes until chicken and squash are cooked through.