Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           Cup  peanut oil
  2              pound  chicken pieces
  1             Medium  onion -- finely chopped
  2                     green onions -- finely chopped
  2             Cloves  garlic -- minced
  2        Tablespoons  curry powder
     1/2      Teaspoon  ground allspice
  2               Cups  water
  1         tablespoon  white wine vinegar
  3             Sprigs  thyme -- finely chopped, or 1 teaspoon dried
  1         tablespoon  minced fresh parsley
     1/4           Cup  dried chickpeas -- soaked overnight and drained
  1              Large  carrot -- diced
  2                     zucchini (courgettes) -- sliced
  1                     hot peppers -- seeded and finely chopped

Preparation:

Heat oil in large, deep saucepan over high heat and brown chicken. Reduce heat to medium high, add onions and garlic, and cook until soft. Add curry pow- der, allspice, water, vinegar, thyme, parsley, and chick- peas. Reduce heat to low, cover, and cook 40 minutes. Add carrot, zucchini, and hot pepper and cook until vegetables are tender. Serve hot.

Nutritional Information:

330 Calories (kcal); 25g Total Fat; (68% calories from fat); 20g Protein; 6g Carbohydrate; 94mg Cholesterol; 84mg Sodium