2 onions, chopped
1 tsp. garlic powder
1 tsp. salt
1 tsp. pepper
1 tsp. turmeric
1 tomato, chopped
1 family size pkg. chicken, skinned
Water
2 lg. cans spinach (drained & chopped)
2 cans chick peas, undrained

Place first 7 ingredients in Dutch oven. Add 2 or 3 cups water to cover chicken. Stew over medium heat for 20 minutes, covered. Add spinach and chick peas and simmer for 1 hour. Serve over rice with salad and French bread.