Moroccan-Spiced Chicken and Chickpea Stew with Lemon Quinoa

Name: Moroccan-Spiced Chicken and Chickpea Stew with Lemon Quinoa
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1 tablespoon olive oil; 1 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 1 yellow onion (medium, chopped); 3 clove garlic (minced); 2 carrots (medium, peeled and sliced); 1 green bell pepper (deseeded and chopped); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon smoked paprika; 0.5 teaspoon ground ginger; 0.25 teaspoon ground cinnamon; 1 can diced tomatoes (14.5 ounce, undrained); 1 can chickpeas (15 ounce, rinsed and drained); 2 cup chicken broth; 1 cup quinoa (uncooked, rinsed); 2 cup fresh spinach; 0.5 cup fresh cilantro (chopped); 1 lemon (zested and juiced); 0.75 teaspoon salt; 0.5 teaspoon black pepper

Hearty chicken and chickpea stew infused with warm Moroccan spices, served over fluffy lemon-scented quinoa for a satisfying, fiber-rich meal that’s perfect for meal prep.

Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Servings: 4
Cuisine: Moroccan
Difficulty: Medium
Cost: $4.20/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1 tablespoon olive oil
1 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
1 yellow onion (medium, chopped)
3 clove garlic (minced)
2 carrots (medium, peeled and sliced)
1 green bell pepper (deseeded and chopped)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
0.5 teaspoon ground ginger
0.25 teaspoon ground cinnamon
1 can diced tomatoes (14.5 ounce, undrained)
1 can chickpeas (15 ounce, rinsed and drained)
2 cup chicken broth
1 cup quinoa (uncooked, rinsed)
2 cup fresh spinach
0.5 cup fresh cilantro (chopped)
1 lemon (zested and juiced)
0.75 teaspoon salt
0.5 teaspoon black pepper

Instructions

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Season the 1 pound chicken pieces with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add chicken to the pot and cook, stirring occasionally, until lightly browned on all sides, about 5-7 minutes. Remove chicken from pot and set aside.
Add the 1 chopped yellow onion, 2 sliced carrots, and 1 chopped green bell pepper to the pot. Cook, stirring occasionally, until vegetables start to soften, about 5-7 minutes. Add the 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cinnamon. Cook for 1 minute more, stirring constantly, until fragrant.
Stir in the 1 can undrained diced tomatoes, 1 can rinsed and drained chickpeas, and 2 cups chicken broth. Bring the mixture to a simmer, then return the cooked chicken to the pot. Reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld, or until chicken is cooked through.
While the stew simmers, cook the 1 cup rinsed quinoa. Combine quinoa with 2 cups water and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Fluff with a fork and stir in the zest and juice of 1 lemon, along with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Stir the 2 cups fresh spinach and 1/2 cup chopped fresh cilantro into the stew until spinach is wilted, about 2-3 minutes. Taste and adjust seasoning as needed.
Serve the Moroccan-Spiced Chicken and Chickpea Stew over the Lemon Quinoa. Garnish with additional fresh cilantro, if desired.

Notes

This stew freezes well, making it excellent for future quick meals. For an even richer flavor, prepare the stew a day in advance to allow the spices to fully develop.

Nutrition (per serving)

Calories: 480
Protein: 39.5 g
Carbohydrates: 57 g
Fat: 11.5 g
Fiber: 11 g
Sodium: 750 mg
Saturated Fat: 2 g
Sugar: 7 g
Cholesterol: 70 mg