Moroccan Chicken and Chickpea Stew

I flew home from Chicago on Friday and turned around and left for another work trip on Sunday. Over the last four weeks, I’ve been home for one and that week was spent hardly eating, let alone cooking (thanks to some food poisoning). Even though I was only home for barely two days this weekend, I was eager to cook. But when I’m heading away again, there doesn’t seem a point to make something that will sit in the fridge and go bad before I get back home. So I decided to make this Moroccan Chicken and Chickpea Stew so I store it in the freezer where it will be waiting for me when I get back home.

Chickpeas, fire-roasted tomatoes, carrots, and onion are mixed with broth and flavored with cumin and red pepper flake before half the mixture is blended and added back into the pot to help thicken the stew. To finish it off, chicken is simmered in the stew giving it another layer of flavor and heartiness. Cilantro and lemon zest, which are added when it’s time to serve, provide one last fresh punch to this stew. Now that the temperatures are starting to cool down a little tiny bit, I’m excited to keep my pot out and make soup, stew, and chili all fall long.

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In a large pot, heat the olive oil over medium heat. Add the onion and carrots; season with salt and pepper. Cook, stirring occasionally, until the vegetables soften, about 4 minutes.

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Stir in the garlic, cumin and crushed red pepper. Cook, stirring, until fragrant, about 1 minute. Stir in the stock, chickpeas and tomatoes.

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In a blender, puree 2 cups of the mixture. Stir the puree into the stew, season and bring to a boil. Reduce the heat to medium-low.

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Add the chicken and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes; season. Serve with cilantro and lemon zest.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Everyday with Rachael Ray magazine

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