Moroccan Chicken Chickpea Stew
Ingredients
- 2 tablespoons olive oil
- 2 pounds boneless, skinless chicken thighs
- ½ cup diced onion
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 (15-ounce) can chickpeas, drained and rinsed
- ½ (14-ounce) can diced tomatoes with juice
- 2 cups chicken stock or bone broth
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- ½ teaspoon cinnamon
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ cup chopped fresh parsley, for garnish
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