Moroccan Chicken and Chickpea Stew
A quick and easy Moroccan Chicken Stew with chickpeas is a healthy and satisfying meal. This stew has bold flavors and is ready in under 30 minutes!
Nowadays, I am a sucker for a quick meal that smells and tastes like it took much longer to cook. This stew tastes like it’s been simmering for hours, but comes together in under half an hour. If you need a weeknight dinner for the family, this is a great one! I love the warmth and robust flavors of this stew. This would be especially comforting during the colder seasons.
Let’s get cooking!
Ingredients
- Olive Oil
- Red Onion
- Carrots
- Garlic
- Cumin
- Crushed Red Pepper
- Chicken Stock
- Chickpeas
- Fire-Roasted Tomatoes
- Chicken Breasts
- Cilantro
- Lemon Zest
How to Make Moroccan Chicken Stew
Heat the olive oil in a large pot over medium heat. Add the onion and carrots; season with salt and pepper. Cook stirring occasionally, until the vegetables soften, about 4 minutes.
Stir in the garlic, cumin, paprika, and crushed red pepper. Cook, stirring, until fragrant, about 1 minute.
Stir in the stock, chickpeas, and tomatoes.
In blender, puree 2 cups of the mixture. Stir the puree into the stew, season with salt and pepper to taste, and bring to a boil.
Reduce the heat to medium-low. Add the chicken and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes; season.
Serve with the cilantro and lemon zest.
Enjoy!
Moroccan Chicken Stew
Ingredients
- 2 tbsp olive oil
- 1 large red onion, diced
- ½ lbs carrots, peeled, quartered, and sliced
- 5 cloves garlic, minced
- 2 tsp ground cumin
- ½ tsp crushed red pepper
- 4 cups chicken stock
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14.5 oz) diced fire-roasted tomatoes
- 2 boneless, skinless chicken breasts cut into bite-sized pieces
- 1 cup cilantro leaves, roughly chopped
- 1½ tsp lemon zest
Instructions
- In a large pot, heat the olive oil over medium. Add the onion and carrots; season with salt and pepper. Cook, stirring occasionally, until the vegetables soften, about 4 minutes. Stir in the garlic, cumin, and crushed red pepper. Cook, stirring until fragrant, about 1 minute. Stir in the stock, chickpeas, and tomatoes.
- In a blender, puree 2 cups of the mixture. Stir the puree into the soup, season, and bring to a boil.
- Reduce the heat to medium-low. Add the chicken and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes; season. Serve with the cilantro and lemon zest.