Moroccan chickpea stew with cinnamon couscous
A one-pot stew using leftover rotisserie chicken and pantry staples that's ready in 35 minutes.
Servings: 4 servings
Calories: 657kcal
Ingredients
Stew
- 2 Tbs olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 teaspoon dried oregano
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can can chickpeas
- 1 cup chicken broth
- 2 bay leaves
- ½-3/4 lb rotisserie chicken or any shredded chicken
- ½ cup chopped kalamata olives
- 1 orange zest and juice
- Salt & pepper to taste
Couscous
- 1 cup chicken broth
- 1 orange zest and juice
- 1 Tbs olive oil
- 1 cup dry couscous
- ½ cup raisins
- 2 teaspoon cinnamon
Instructions
Prepare ingredients
- Chop the onions, mince the garlic, chop the olives, and shred the chicken. Zest the oranges, then squeeze juice.
Make the stew
- Heat olive oil in a dutch oven or large soup pot. Add the onions and cook until soft (7-10 minutes). Add garlic and oregano and cook for 1-2 minutes until fragrant.
- Add crushed tomatoes, chickpeas, olives, broth, half the zest from 1 orange, and bay leaves. Bring to a boil and then simmer for 15 minutes. While this simmers, make the couscous. (Reserve the other half of the zest to stir in at the end).
Make the couscous
- Bring the olive oil and chicken broth to a boil.
- Add cinnamon to liquid and stir it in. Then add couscous and raisins. Stir, remove from heat and let the couscous absorb the liquid for 5 minutes.
- Fluff the couscous and add in 2 tablespoon of orange juice and ½ tablespoon of zest.
Add chicken to stew and cook 5 more minutes
- Taste for seasonings, adjust as needed. Add in the chicken. Test chickpeas and continue to cook until they are to your desired softness. This might take another 5-10 minutes.
- When chickpeas are ready, or almost ready, add in chicken. Simmer until they are warm. Stir in any remaining orange zest and orange juice.
Serve
- Place some couscous in a bowl or on a plate. Add stew. Add more olives and raisins if you want!
Notes
If doubling the recipe: the stew keeps well in the fridge and is easy to reheat. The couscous is 'fine' reheated, but since it's so quick you can consider making only what you need each day.
Other notes:
- Couscous: use the small Moroccan style (not the Israeli couscous pearls).
- I use leftover rotisserie chicken, about 2.5 ounces a person.
- A medium-sized orange gives you 1-2 tablespoons of zest. Use any orange variety, including clementines (which yield 1 teaspoon of zest each).
- Kalamata olives: use dried Moroccan olives if you can find them
- Couscous: quinoa works in a pinch, use the same amount
- Chickpeas: white or cannellini beans
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Nutrition
Serving: 1g | Calories: 657kcal | Carbohydrates: 91g | Protein: 33g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 57mg | Sodium: 1494mg | Potassium: 1184mg | Fiber: 15g | Sugar: 17g | Vitamin A: 682IU | Vitamin C: 57mg | Calcium: 184mg | Iron: 5mg