Prep Time: 20 minutes
Cook Time: 30 minutes
Serves: 6
Ingredients
5 baby beets (one bunch) - peeled and diced small
1 onion diced
1 chicken breast diced
1/2 tsp cumin
1/2 tsp smoked paprika
1 tbsp minced garlic
1/4 tsp black pepper
1 cup diced tomatoes (olive oil and black pepper Aylmers)
1 cup chick peas
5 cups low or no sodium chicken stock
1 tbsp extra virgin olive oil
1 tbsp white vinegar
1/2 cup sour cream
Directions
Remove stems and leaves from beets. Separate the stems from the leaves, dice the stems small. Chiffonade the leaves.
Saute
the chicken, onions, beets, and stems in extra virgin olive oil over medium high just
until chicken begins to cook. Add the spices, tomatoes, and chick peas.
Cover with the chicken stock and cover and keep at a simmering boil for
app 25 minutes until the beets are soft. During the last five minutes of
cooking add the beet greens and 1 tbsp white vinegar.
Add 1/2 cup of sour cream, stir well, and serve.
