Moroccan Chicken Stew
Quick and easy Moroccan Chicken Stew with chickpeas is a healthy and satisfying meal that comes together in less than 30 minutes!
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.