Instructions: Heat 1/4 cup broth in a large pot. Add chicken, onions, nutmeg, and cumin, and saute until onions begin to soften, about 4 minutes. Stir in jalapeno pepper.

Add remaining broth and squash. Bring to a boil, reduce heat, and simmer until chicken is cooked through, about 20 minutes.

Stir in the spinach and chickpeas, and simmer for 5 more minutes.

T(Cooking):
"0:37"

NOTES : When I read this recipe I thought Id try it using already-cooked chicken: either the teriyaki or Southwestern chile-mesquite.

When I first read this recipe I thought about convenience! Instead of raw chicken, try it with precooked chicken - teriyaki or southwestern chile-mesquite.

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