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Winter cookbook: Moroccan chicken and chickpea stew recipe

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This fragrant recipe makes a small batch of soup. Just enough for two!

Find the ingredients for this stew at your local Meijer.

  • extra-virgin olive oil
  • 2 boneless, skinless chicken thighs, chopped
  • 1/2 onion, chopped
  • 4 cloves garlic, minced
  • 1/2 t ground cinnamon
  • 1/2 t ground cumin
  • 1/8 t cayenne pepper, or to taste
  • 1/2 t sweet paprika
  • 1 (14.5 oz) can diced tomatoes
  • 1 (15 oz) chickpeas, drained
  • 4 cups chicken broth or stock
  • salt and pepper to taste
  • couple handfuls fresh spinach
  • hot cooked white rice
  1. Heat olive oil in a large soup pot over medium-high heat. Brown chicken on all sides.
  2. Stir in onion and garlic and saute til the onions begin to soften. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth and salt and pepper.
  3. Bring to a simmer; lower heat to low and continue to cook 45 minutes.
  4. Remove soup from heat. Stir in the spinach and let heat through til wilted, about 5 minutes.
  5. Serve over rice.
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