Moroccan Chicken & Chickpea Stew

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, diced into 1-inch pieces
• 1 15oz can chickpeas, drained and rinsed
• 1 15oz can diced tomatoes
• 2 cups low-sodium chicken broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp Moroccan spice blend, or 1 tsp each cumin, coriander, cinnamon, paprika
• 2 cups frozen cauliflower florets
• 2 cups baby spinach
• 1 lemon, juiced
• 1 1/2 cups couscous, dry, to serve

Instructions

1. 1

   In a large pot or Dutch oven, heat 1 tbsp olive oil over medium-high heat.

2. 2

   Add the diced chicken and cook for 3-4 minutes until browned on the outside.