Diabetic Recipe – Chicken & Chickpea Stew Moroccan-inspired spices by What Shall I Cook
Ingredients:
1 lb. (450g) boneless chicken thighs or breasts, cut into chunks
1 tablespoon olive oil
1 onion, finely chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1½ teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon paprika
¼ teaspoon cayenne pepper (optional)
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes
2 cups low-sodium chicken broth
Salt and pepper to taste
1 tablespoon lemon juice
Fresh cilantro or parsley for garnish
Instructions:
Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onion, garlic, and ginger. Cook until softened.
Spice it up: Stir in cumin, coriander, cinnamon, paprika, and cayenne. Cook for 1 minute to bloom the spices.
Add chicken: Toss in the chicken pieces and cook until lightly browned.
Simmer: Add chickpeas, tomatoes, and broth. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, until chicken is tender and stew thickens.
Finish: Stir in lemon juice, season with salt and pepper, and garnish with fresh herbs.
This stew is hearty, comforting, and layered with warm North African flavors—perfect with couscous, rice, or crusty bread