Cumin Chicken & Chickpea Stew

This quick, protein-rich chicken stew recipe draws flavor inspiration from shawarma with spices like cumin, paprika and pepper. Make a doub batch and freeze it for a quick healthy dinner. Serve the stew with couscous and steamed broccoli.

Ingredients

• 4 cloves garlic, finely chopped

• ¾ teaspoon salt, divided

• ¼ cup lemon juice

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• ½ teaspoon ground pepper

• 1 pound boneless, skinless chicken breasts, trimmed, cut into 1-inch pieces

• 1 tablespoon extra-virgin olive oil

• 1 large yellow onion, chopped

• 1 14-ounce can no-salt-added diced tomatoes

• 1 15-ounce can chickpeas, rinsed

• ¼ cup chopped flat-leaf parsley

Directions

1. Mash garlic and 1/2 teaspoon salt on a cutting board with the back of a fork until a paste forms. Transfer to a medium bowl and whisk in lemon juice, cumin, paprika and pepper. Add chicken and stir to coat.

   
   

2. Heat oil in a large cast-iron skillet over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Using a slotted spoon, transfer the chicken to the pan (reserve the marinade) and cook, stirring occasionally, until opaque on the outside, about 4 minutes. Add tomatoes with their juice, chickpeas, the reserved marinade and the remaining 1/4 teaspoon salt. Reduce heat to medium and cook, stirring occasionally, until the chicken is cooked through, 5 to 7 minutes more. Serve sprinkled with parsley.