Gather all ingredients.
Chop and slice the onions, carrots, celery and garlic. Make sure you wash all the vegetables and peel the carrots.
Take a pound of chicken and cube it.
Add salt and pepper to the chicken for taste.
Take the ginger root and cut out about a tablespoon size off.
Mince the ginger.
Saute the carrots, celery, onion, and garlic into a medium size sauce pan with a little bit of olive oil.
Combine the ginger root with paprika, cumin, oregano, cayenne pepper, and turmeric.
Once your vegetables are sauteed then add all of those spices.
Mix in the seasonings for about a minute.
Dice the tomato and get a cup and a half of chicken broth.
Add both of those to the sauteed vegetables and the seasonings.
Add the chicken to that mixture.
Let simmer for about 10 minutes on low heat.
Slice the zucchini and then slice into 4 quarters.
Drain and rinse the chick peas.
Add both the chickpeas and zucchini to the rest of the chicken and vegetables. Cook until the zucchini is cooked all the way through and tender.
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