chicken n' veggie curry dish

This was super easy, light, and delicious.

3-4 chicken breasts
2 russet potatoes
1 onion
4 carrots
5 small tomatoes, remove stem
2 zucchini
1 can garbanzo beans, washed and strained (chickpeas)
2tbsp. curry powder
2 tsp. ground ginger
pinch of cinnamon
1/2 tsp. chili powder
salt and pepper to taste (lots of pepper, not so much salt because it's in the chicken broth)

Cut the chicken, potatoes, carrots, and zucchini into 1" chunks (roughly).  Cut the onions into thin strips.  Add the chicken, potatoes, carrots, tomatoes, and onion to a pot.  Add the seasonings and pepper (really however much you like of each).  Cover with chicken broth (full sodium kind), ~2.5 to 3 cups.  (I used 4 cups and it was too thin).  Bring to a boil and then turn down to low to simmer for ~40min or until potatoes become somewhat soft.  Toss in the zucchini and chickpeas and simmer another 20 minutes.  Serve in a bowl with some rice or couscous.  Or, serve cornbread on the side.  Yummy, healthy dinner!