Tomato-Based Chicken and Chickpeas
This warming stew features tender chicken and chickpeas simmered in a fragrant, spiced tomato broth. It is an easy, flavorful meal perfect for a cozy weeknight dinner.
Ingredients
Chicken
- 8 chicken pieces
- 2 tablespoons oil
Stew
- 1 small onion chopped
- 4 garlic cloves crushed
- 1/2 teaspoon ras el hanout spice mix
- 1/4 teaspoon harissa
- 2 allspice berries
- 2 teaspoons tomato paste
- Salt to taste
- 14 oz chickpeas drained
- 4 cups chicken stock
Instructions
- Place a skillet over medium heat and heat the oil.
- Brown the chicken pieces for 4 to 5 minutes on each side.
- Stir in the garlic, spices, salt, tomato paste, and harissa.
- Cook for 2 to 3 minutes.
- Pour in the stock and heat until it begins to boil.
- Lower the heat and simmer for 32 minutes.
- Stir in the chickpeas and cook for 10 to 12 minutes, until the stew thickens.
- Adjust the seasoning to taste and serve.