1. Remove and discard chicken skin. Pull meat apart into thin strips, then set aside.

2. In a small bowl, combine chili powder, paprika, oregano, cumin, black pepper, and cayenne, if desired, and set aside.

3. Heat oil in a large stockpot over medium heat. Add salt and garlic and cook until lightly browned, about 1 minute. Add onion and cook until tender, about 3 minutes.

4. Put garbanzos in a small bowl and mash lightly with a fork. Add to the pot with half the seasoning mixture and stir. Stir in chicken broth, scraping up any stuck bits on the bottom of the pot.

5. Stir in tomatoes and remaining seasoning mixture. Bring contents of pot to a slight boil and stir in brown sugar. Reduce heat to low and add reserved chicken. Simmer, uncovered, for 30 minutes, stirring occasionally; mixture will thicken. Serve in deep bowls, topped with cheese, yogurt, and cilantro or parsley, if desired.

Source: Hannaford fresh Magazine, September - October 2014