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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).
I’m SO craving Fall food. I mean, in case you didn’t notice… the recipes I’ve been sharing lately are very wishful – soups are my main focus, because I am so ready for Fall. I’m moving into making plenty of crockpot meals, hearty stews and other delicious Fall favorites. SO EXCITED!!
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Spicy Moroccan Chicken Stew
How about this stew then? Super quick to make, and delivers a punch in the spice department. Hearty and thick, and filled with the delicious warm flavors of carrots, chickpeas, garlic, onion, fire roasted tomatoes… along with some fresh cilantro and lemon to finish it off. Hard to resist when you walk in the door and the house smells of this stew!
Time involved
I can make this recipe in about 30 minutes, start to finish. You cook the veggies, pull some out and puree them, then add the chicken and let it cook in the mixture. The chicken is soft and succulent, and full of flavor. The broth/veggies are absolutely perfect, spiced up with the garlic, cilantro and crushed red pepper.
Spice level?
You can absolutely mess with the spice level in this. If you need it to be more family friendly, dial it back. If you don’t (and you can handle the heat…) bump it up.
Here are the ingredients we use. Simple, right?
Want more chicken dishes? Of course you do!
Let’s Cook!
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Spicy Moroccan Chicken Stew
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!
Prep: 5 minutes
Cook: 20 minutes
Total : 25 minutes
yield: 6
Ingredients
- 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
Instructions
- 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.
nutrition facts
Calories: 428kcal (21%) Carbohydrates: 54g (18%) Protein: 28g (56%) Fat: 8g (12%) Saturated Fat: 1g (6%) Cholesterol: 53mg (18%) Sodium: 1819mg (79%) Potassium: 580mg (17%) Fiber: 8g (33%) Sugar: 26g (29%) Vitamin A: 8160IU (163%) Vitamin C: 22mg (27%) Calcium: 320mg (32%) Iron: 6.8mg (38%)
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
peter @feedyoursoultoo says
Kylee, I love Moroccan spices and this stew looks so comforting.
Kylee says
Thanks, Peter! We love it.
Kate says
It’s funny that is cooler there than here! Did you send us your heat?
Kylee says
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 says
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 says
What a great easy recipe. And healthy! I’ll be adding this to my weekly healthy meal prep ideas. Thanks!
Kylee says
Thanks, Danielle – hope you love it as much as we do!
Erik says
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 says
This is such an easy and quick soup. It tastes like something that has been cooking all day. So yummy and satisfying!
Tiffany says
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!
Eva Tedesco says
I altered the recipe a little. Instead of putting the carrots and other in the blender, I simmered the soup minus the chicken for a couple of hours and did 3 and a half cups chicken broth with a small can of tomato paste. The soup was thicker this way and still spicy. We serve over rice to cut the heat. very happy