Harira (Moroccan chickpea stew) #shorts

Ingredients:
1 (15-ounce) can chickpeas, rinsed and drained
3 tablespoons olive oil
1 ½ pounds boneless, skinless chicken thighs, left whole
Salt to taste
1 onion, diced
3 celery stalks, diced
3 carrots, diced
4 cloves garlic, minced
2 teaspoons ground ginger
2 teaspoons turmeric
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 (28-ounce) can diced tomatoes with juices
6 cups low-sodium chicken stock
¾ cup dried green lentils
½ cup rice
2 tablespoons chopped fresh parsley (optional)
2 teaspoons fresh lemon juice

Instructions:

Heat olive oil in a large pot over medium heat. Add onions, celery, and carrots, seasoning with a pinch of salt. Sauté until the onions are translucent, about 5 minutes. Stir in the garlic, ginger, turmeric, black pepper, cinnamon, and nutmeg, cooking for 1 minute until fragrant.

Add the diced tomatoes with their juices and stir well. Pour in the low-sodium chicken stock and add the whole chicken thighs and lentils. Season with additional salt to taste. Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour.

Remove the chicken and cut it into bite-sized pieces. Return it to the pot along with the rice and chickpeas. Cover and simmer for 30 minutes.

Uncover, stir in the parsley (if using), and lemon juice, and cook for 5 more minutes.