I was looking for recipes for the week early on Saturday and I came across this recipe, Moroccan Chicken and Chickpea Stew, in the September Rachael Ray magazine. It looked easy and it also looked portable. I made the recipe on Sunday and we kept it in the refrigerator until Paula brought it to school tonight for the three of us to eat after Theodore’s practice.
If you are interested in making the recipe, start by heating a few tablespoons of olive oil over medium heat in a Dutch oven. Add 21 large red onion that has been diced along with at least 1/2 of sliced or diced carrots. Season with salt and pepper. Cook the vegetables, stirring occasionally, until the they soften. This should take about 4-5 minutes. Now stir in at least 5 cloves of minced garlic, 2 teaspoons of ground cumin and crushed red pepper to taste. Cook all of this, stirring, until fragrant, about 1-2 minutes. Next, stir in 1 32-ounce container of chicken broth or stock, 1 14.5 ounce can of chickpeas and 1 14-5 ounce can of fire-roasted diced tomatoes. Mix everything. In a blender, puree about 2 cups of the mixture. Stir the puree back into the stew, season with salt and pepper as needed and bring to a boil. At this point, reduce the heat to medium-low and add 1 pound of boneless chicken breasts that have been cut up into bite-size pieces and simmer, stirring occasionally, until the chicken is cooked through, about 5-10 minutes. Serve with some fresh chopped cilantro and lemon zest. Enjoy!