A delightful Moroccan-inspired stew featuring tender chicken, chickpeas, and a medley of warm spices.
Heat a large pot over medium heat and add a drizzle of olive oil.
Use a heavy-bottomed pot to ensure even cooking and prevent sticking.
Add the diced onion and minced garlic to the pot, sautéing until softened and fragrant.
Stir frequently to avoid burning the garlic.
Stir in the cumin, cinnamon, and paprika, cooking for an additional minute to toast the spices.
Toasting the spices enhances their flavor and aroma.
Add the chicken thighs to the pot, searing on each side until lightly browned.
Browning the chicken adds depth to the stew's flavor.
Pour in the crushed tomatoes and vegetable broth, stirring to combine.
Scrape the bottom of the pot to deglaze and incorporate any browned bits.
Add the carrots, chickpeas, and green peas to the pot, stirring to distribute evenly.
Cut the carrots into even pieces for uniform cooking.
Bring the stew to a gentle boil, then reduce the heat to low and cover. Simmer for 25 minutes.
Check occasionally and stir to prevent sticking.
Serve the stew hot, garnished with fresh herbs if desired.
Serve with a side of crusty bread or over couscous for a complete meal.
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