Spicy Moroccan Chickpea Stew with Couscous

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 15oz can chickpeas, drained and rinsed
• 1 14.5oz can diced tomatoes, with juices
• 1.5 cups vegetable broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper, or to taste
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup couscous
• 1/4 cup chopped cilantro, for garnish

Instructions

1. 1

   In a large pot or Dutch oven, heat 1 tbsp olive oil over medium heat. Add the chicken and cook for 3-4 minutes, until lightly browned.

2. 2

   Add the onion and garlic, and cook for 2-3 minutes until fragrant.