Moroccan Chickpea Stew
Prep time:
25 minutes
Cook time:
40 minutes
Serves:
4 to 6
Ingredients
- 3 Tbsp. olive oil, divided
- 1 1/2 lb. whole cauliflower, cored and cut into 1 1/2 inch florets
- Kosher salt and black pepper, to taste
- 1 yellow onion, chopped (2 cups)
- 3 cloves garlic, thinly sliced
- 1 tsp. each cumin and paprika
- 1/4 tsp. each cayenne and turmeric
- 1/4 cup tomato paste
- 1 1/2 lb. boneless, skinless chicken thighs, cut into 2-inch chunks (see Tip)
- 1 can (15.5 oz.) chickpeas, rinsed and drained
- 3 medium carrots, cut into 1 1/2-inch pieces
- 1/4 cup raisins, golden or dark
- 1 carton (32 oz.) Kitchen Basics® Chicken Bone Broth
- Optional Accompaniments: lemon wedges, cilantro, harissa, olives, yogurt, cooked couscous or crusty bread
This savory, spiced stew is extra rich and flavorful from chicken thighs and bone broth. Make it colorful with tri-color carrots. Serve stew with couscous or crusty bread.
Prep & Cook Instructions
- Heat 2 Tbsp. oil in a large saucepan or Dutch oven over medium-high heat. Add cauliflower, season with salt and pepper and cook, stirring occasionally, until lightly browned but still firm, about 5 minutes. Transfer cauliflower to a bowl and set aside.
- Heat remaining 1 Tbsp. oil in the saucepan over medium heat. Add onion and cook until softened, 3 to 4 minutes. Stir in garlic and spices; cook 30 seconds, then add tomato paste. Cook 1 to 2 minutes, stirring often, until the paste turns from bright red to brick red. Add chicken, chickpeas, carrots and raisins and season with 1 tsp. salt and a few pinches of pepper.
- Add broth and bring to a simmer over medium-high heat. Lower heat to medium and cook about 25 minutes, until cook through (at least 165°F internal temperature) and is starting to become tender. Stir in cauliflower and continue to simmer about t5 minutes, until the cauliflower is cooked through and chicken is tender. Let stand 5 to 10 minutes to thicken slightly and for the flavors to meld.
- Serve with couscous or bread and garnish with lemon, cilantro, harissa, olives and yogurt, as desired.
Tips
- To use boneless, skinless chicken breasts instead of thighs, reduce the broth by 1/2 cup and the chicken cooking time by 10 minutes.
