Moroccan Chickpea Stew

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

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  • Prep Time:
    25 minutes

  • Cook Time:
    40 minutes

  • Serves:
    4 to 6
Print Recipe

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

  1. 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.
  2. 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.
  3. 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. 
  4. Serve with couscous or bread and garnish with lemon, cilantro, harissa, olives and yogurt, as desired.

TIP: To use boneless, skinless chicken breasts instead of thighs, reduce the broth by 1/2 cup and the chicken cooking time by 10 minutes. 

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