INGREDIENTS
1/2 tsp
black pepper
1 cup
chicken breast
1 cup
chickpeas
2 tbsp
fresh parsley
1
garlic clove
1/8 tsp
hot sauce
2 1/2 cups
lower sodium beef broth
4 oz
mushroom blend
1 1/2 tsp
olive oil
3/4 cup
parsnip
1/4 tsp
salt
3/4 cup
shallots
1
thyme
1 cup
water