Ingredients:

Boneless chicken cubed ½ kg
Salt 2 tsp
Chopped onion 1
Chopped garlic 2 cloves
Carrots (sliced) 2
Celery (sliced) 2 stalks
Minced ginger 1 tbsp
Paprika 1/2 tsp
Ground cumin 3/4 tsp
Oregano 1/2 tsp
Red chilli crushed 1/4 tsp
Turmeric 1/4 tsp
Chicken stock 1-1/2 cups
Pureed tomatoes 1 cup
Chickpeas (boiled) 1 cup
Zucchini (sliced) 1
Lemon juice 1 tbsp

Method:

Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside. Sauté onion, garlic, carrots, and celery in the same pan. When tender, stir in ginger, paprika, cumin, oregano, crushed red chillies and turmeric; stir-fry for about 1 minute, then mix in stock and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes. Add chickpeas and zucchini to pan and bring to simmering once again; cover and cook until zucchini is cooked through and tender. Stir in lemon juice and serve.