This post may contain affiliate links. Please read my disclosure policy.
Super easy, and perfect for cooler temps, this Spicy Moroccan Chicken Stew with chickpeas is a dish you can warm up with and enjoy. Healthy, easy and delicious! Bump up the spice, or lower it for wimps!
Hello!
Hope the weather is finally cooling off for YOU! Here in Phoenix, it’s still in the mid 80s most days, which, actually – is a vast improvement from the blistering hot summer we’ve had. Finally, we can go for walks in the evenings, let the boys play outside without needing constant shade/water breaks (115 degrees is a killer).
Spicy Moroccan Chicken Stew
Time involved
Spice level?
Here are the ingredients we use. Simple, right?
Want more chicken dishes? Of course you do!
- Maple Sage Glazed Chicken
- Flat Roasted Chicken with Tiny Potatoes
- Zucchini Noodles with Chicken, Roasted Tomatoes & Pesto
Let’s Cook!
Super easy, and perfect for cooler temps, this Spicy Moroccan Chicken Stew with chickpeas is a dish you can warm up with and enjoy. Healthy, easy and delicious! Bump up the spice, or lower it for wimps!
- 2 Tbs olive oil
- 1 large red onion diced finely
- 2-3 large carrots peeled and diced
- 5 cloves garlic minced
- 1 Tbs ground cumin
- 1 tsp crushed red pepper
- 4 cups chicken stock
- 15oz can chickpeas drained, rinsed
- 14oz can fire roasted tomatoes
- 1 lb chicken breasts or thighs cut into bit sized pieces
- 1 cup cilantro
- 1 1/2 tsp lemon zest
- In a large dutch oven, heat the olive oil over medium heat.
- Add the onion and carrots, and season well.
- Cook until the carrots begin to soften, around 5 minutes
- Add the garlic, cumin and red pepper. Cook for another minute.
- Add the stock, chickpeas and tomatoes and mix well.
- Remove 2 cups of the mixture, and blend in a food processor or blender.
- Return the the puree to the stew, check for seasoning, then bring to a boil.
- Reduce the heat to medium, add the chicken and simmer (don't boil) for 5-10 minutes (until the chicken is cooked through).
- Ladle into bowls.
- Add cilantro and lemon zest to each bowl.
- Devour.
peter @feedyoursoultoo
Kylee, I love Moroccan spices and this stew looks so comforting.
Kylee
Thanks, Peter! We love it.
Kate
It’s funny that is cooler there than here! Did you send us your heat?
Kylee
lol – I did hear the San Diego was 101 last weekend!! that’s crazy. You can keep the heat. BRING ON FALL!! (I need to wear cute boots)
Emily | Oat&Sesame
Looks delicious! I love Moroccan spices and have been experimenting on my blog with lots of Moroccan themed dishes – harissa, ras al hanout…love these spices.
Danielle
What a great easy recipe. And healthy! I’ll be adding this to my weekly healthy meal prep ideas. Thanks!
Kylee
Thanks, Danielle – hope you love it as much as we do!
Erik
Fantastic recipe! This kind of recipe is also easy to experiment with. I altered it slightly on the second attempt and used lamb instead of chicken, black beans instead of chickpeas and only 2-3 cups lamb stock with a sprinkling of smoked Ancho and Chipotle. Worked pretty well too. Thanks so much for the inspiration!
Vanessa
This is such an easy and quick soup. It tastes like something that has been cooking all day. So yummy and satisfying!
Tiffany
Hi, i just made this tonight….very yummy! Thank you! Im thinking i might serve with some rice to really make it complete, filling meal!