1 tablespoon olive oil
1 teaspoon dried sage pepper
1 onion, chopped
2 medium carrots, peeled and cut into 1 inch cubes
2 medium tomatoes, diced
1 medium onion, sliced
1 medium zucchini, seeded and sliced
2 medium apples - peeled, cored and diced
2 medium carrots, chopped
1 medium zucchini, sliced
1 cup sliced bell pepper
1/2 cup diced celery
1 cup cooked chicken
1/2 cup chicken stock
1/2 cup boiling water
1 cup sliced mushrooms
1/2 cup cooked ham, sliced
2 tablespoons chopped fresh parsley
1 (10 ounce) can garbanzo beans (chickpeas), drained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 (16 ounce) can pineapple chunks
1 (8 ounce) can chopped peaches, drained
1/2 cup chopped fresh basil
1/2 avocado - peeled, pitted and sliced
1/2 cup chopped onion
Heat oil in a large skillet over medium heat. Saute sage pepper, onion and carrots until golden. Stir in tomato, onion, zucchini and apples. Cook for 2 minutes.
Stir chicken stock, boiling water and mushrooms into skillet. Remove from heat and allow to cool slightly. Stir in broth and pineapple, stirring constantly until juice is reduced. Stir in garbanzo beans, oregano, basil, avocado, pineapple chunks and peaches. Cook, stirring occasionally, for 2 minutes, stirring occasionally.
Heat remaining oil in a small skillet over medium heat. Saute chicken stock, stirring until it is lightly browned. Cook flour over medium heat until golden brown. Stir flour into chicken stock mixture until just blended.
Place chicken stock mixture in a blender or food processor; process for about 15 seconds. Add broth and pineapple and process for 10 seconds. Pour chicken stock mixture into a small saucepan and cover with a damp cloth. Bring to a boil over high heat.
When chicken stock mixture begins to thicken, heat remaining oil in a large skillet over medium heat. Stir in mushrooms and cook for 2 minutes. Pour into skillet and simmer for about 5 minutes.
Return skillet to heat and stir in chicken stock mixture. Cook 5 minutes for roux, stirring constantly. Pour chicken stock mixture over mixture, stirring all the time and returning pan to heat.
Cool completely in refrigerator.
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